Italian Pan-Seared Branzino with Caper-Tomato Piccata & Creamy Polenta
Prep 15 min · Cook 30 min · Serves 2 · medium
Free on iPhone
Delicate Mediterranean branzino fillets finished with a bright, tangy caper and cherry tomato pan sauce, served over silky creamed polenta enriched with Pecorino Romano. A restaurant-quality Italian preparation that's elegant yet achievable in under 45 minutes.
Ingredients
- 2 fillets (6 oz each) whole branzino fillets, skin-on, scaled and patted dry
- 1 cup polenta (cornmeal), whole grain polenta
- 4 cups vegetable or chicken stock, divided
- 1/2 cup heavy cream
- 3 tbsp butter, divided
- 3/4 cup pecorino Romano cheese, freshly grated
- 1 1/2 cups cherry tomatoes, halved
- 3 tbsp capers, drained and rinsed
- 2 tbsp fresh lemon juice
- 1/2 cup dry white wine, pinot grigio or similar
- 3 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- to taste pinch sea salt
- to taste pinch black pepper
Instructions
- 1
Bring 3 1/2 cups stock to boil in a heavy-bottomed saucepan. Slowly whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and stir frequently for 20-25 minutes until polenta pulls away from pan sides.
- 2
While polenta cooks, season branzino fillets generously with salt and pepper on both sides.
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