Pan-seared Branzino


Pan-seared Branzino

Ingredients

10 gordal olives, pitted and chopped
10 kalamata olives, pitted and chopped
1 tsp. minced garlic
1 Tbsp. chopped flat-leaf parsley
1 tsp. freshly chopped rosemary
1 tsp. freshly chopped thyme
2 anchovy filets, rinsed and minced
1 navel orange, supremed* and rough chopped (reserving all juice)
½ tsp. cracked black pepper
¼ cup plus 2 Tbsp. extra virgin olive oil
2 large leeks
1 stick plus 2 Tbsp. unsalted butter
Salt and freshly ground black pepper to taste
4 4-oz. branzino filets, skin on


Preparation

• First, prepare the tapenade by combining in a bowl the olives, garlic, parsley, rosemary, thyme, anchovies, oranges, black pepper and ¼ cup of olive oil. Stir to mix and set aside for 30 minutes to allow flavors to meld.

• Meanwhile, remove the root end and dark green tops of the leeks. Cut into ¼-inch squares. Submerge in cold water for 10 minutes to allow any sediment to loosen and separate from the leeks. Carefully remove from the water, leaving sediment behind.

• In a large saucepan over low heat, melt down the stick of butter. When melted, add the leeks and cook on medium-low heat for 10 minutes or until tender. (Watch the temperature carefully, adjusting lower, if necessary, so leeks don’t develop any color.) Remove from heat, season with salt and pepper and set aside.

• To prepare the branzino, heat a sauté pan on medium-high heat. Add the remaining 2 tablespoons of olive oil.

• Carefully place two filets in the pan, skin-side down. The fish will want to curl up so make sure to press down carefully with a spatula so the fish flattens and all of the skin makes contact with the pan.

• After 3 minutes, when the edges of the fish begin to brown slightly, add the remaining 2 tablespoons of butter to the pan. Let the butter melt, and then use it to baste the top of the fish. Cook until the fish is just cooked through, about 2 minutes. Repeat with remaining filets, using more butter for basting, if necessary.

•To plate, place a generous amount of leeks in the center of the plate. Place a filet of fish skin-side up on top of the leeks. Garnish with a generous spoonful of tapenade.

*To supreme the orange, slice off a small section from each end of the fruit. Stand it on a flat end and remove the rind and pith with a knife, cutting in long strips. Remove each citrus section by cutting to the right and left of each membrane.