If you’ve ever had the desire to be bathed in the unfettered sunshine of your family’s sincerest adoration, then buy them a puppy. But if you just want them to love you a little more, make this dish and enjoy the warm embers of their gratitude. It’s that easy.
Ingredients
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1½ to 2 pounds of Branzino fillet (or use Sea Bass, Flounder, or even Red Snapper)
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3 tablespoons olive oil, separated
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2 teaspoons lemon juice, plus the juice of one lemon
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½ teaspoon lemon zest
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2 large cloves garlic, crushed and finely minced, divided
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1 teaspoon finely chopped fresh rosemary
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Salt and pepper
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Flour for dusting
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½ to 1 teaspoon Bomba (Calabrian chili paste)
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½ cup dry white wine
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1 pint grape tomatoes, halved
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4 handfuls baby arugula
Directions
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Season the Branzino fillets generously on both sides.
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In a glass pie plate, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice, lemon zest, half the garlic, and rosemary. Add the fillets, turn to coat, and refrigerate for 20 minutes, flipping once.
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Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Remove fillets from marinade and dredge lightly in flour, shaking off excess.
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Sear fillets skin-side down for 4 minutes or until golden and crisp. Flip and cook another 3 minutes, or until just cooked through. Transfer to a warm platter.
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In the same pan, add remaining olive oil, then sauté the rest of the garlic and Bomba for 30 seconds. Pour in the wine and simmer until reduced by half. Add tomatoes and heat through. Stir in lemon juice and season to taste.
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To serve, divide baby arugula among four plates, top with fish, and spoon the warm tomato mixture over. Pour any extra juices from the platter into the pan, swirl, and drizzle over everything.
Son of a gun! I promised myself I wouldn’t cry today—but then I pictured the new puppy licking my face… sob, sniff, sniff… whew. I gotta go.
Metropolitan Seafood & Gourmet
Upscale shop selling fresh seafood at the counter along with hummus, craft breads & local cheeses.
Address: 1320 US-22, Lebanon
Website: metroseafood.com/
Phone: (908) 840-4332