Italian Pan-Seared Branzino with Caper-Lemon Emulsion and Crispy Polenta
Prep 15 min · Cook 25 min · Serves 2 · medium
Delicate Mediterranean branzino with a silky caper-lemon beurre blanc, served over creamy polenta infused with Pecorino Romano. A refined yet approachable Italian coastal classic that celebrates simple, premium ingredients with traditional technique.
Ingredients
- 2 fillets branzino fillets, 5-6 oz each, skin-on, patted dry
- 0.75 cup polenta, coarse cornmeal
- 3 cups vegetable broth, warm
- 4 tablespoons unsalted butter, divided
- 0.5 cup Pecorino Romano cheese, freshly grated
- 3 tablespoons capers, drained and roughly chopped
- 1 whole fresh lemon, zest and juice
- 1 small shallot, minced
- 0.25 cup dry white wine, such as Pinot Grigio
- 2 tablespoons extra virgin olive oil, for searing
- to taste sea salt
- to taste cracked black pepper
- 1 tablespoon fresh flat-leaf parsley, chopped, for garnish
Instructions
- 1
Bring vegetable broth to a gentle boil in a medium saucepan. Slowly whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and cook 25-30 minutes, stirring frequently, until creamy and thickened.
- 2
Stir 2 tablespoons butter and Pecorino Romano into polenta. Season with salt and pepper. Keep warm on low heat.
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