Italian Pan-Seared Branzino with Caper-Tomato Piccata & Creamy Polenta
Prep 15 min · Cook 30 min · Serves 2 · medium
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
- 0.5 cup heavy cream
- 3 tbsp butter, divided
- 0.75 cup Pecorino Romano cheese, freshly grated
- 1.5 cups cherry tomatoes, halved
- 3 tbsp capers, drained and rinsed
- 2 tbsp fresh lemon juice
- 0.5 cup dry white wine, Pinot Grigio or similar
- 3 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp extra virgin olive oil
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