Pan Roasted Branzino Filet

Ingredients

This base recipe yields 2 servings and can be scaled for à la carte service, tasting menus, or premium seafood station production.

• 400 g branzino (striped bass) fillet
• 120 ml olive oil
• 160 g red bell pepper
• 160 g yellow bell pepper
• 300 g jumbo onion
• 454 g fresh spinach
• 600 g Idaho potatoes
• Sea salt and cracked black pepper
• 120 ml white wine vinegar
• 120 g cornstarch
• 57 g butter
• 30 ml lemon juice
• 5 g Dijon mustard
• 120 ml olive oil (for emulsion)

Method

1. Prepare the branzino by cleaning and filleting. Cut the peppers into strips and soak them in ice water for 10 minutes.
2. Slice the potatoes into 1/2-inch rounds. Blanch the spinach, chill it in ice water, and squeeze dry.
3. Dry the peppers, dredge lightly in cornstarch, and fry at 275°F until crisp.
4. Brush the potatoes with butter, cover, and bake at 300°F for 20 minutes. Sauté the spinach with butter.
5. Pan-sear the fish skin-side down until crispy, then finish in the oven at 350°F for 10 minutes.
6. Make the lemon-Dijon emulsion by whisking together lemon juice, Dijon mustard, parsley, and olive oil.
7. Plate the potatoes, spinach, and fried peppers with onions splashed with white wine vinegar. Top with the crispy fish and drizzle with emulsion.