Italian Pan-Seared Branzino with Lemon Caper Beurre Blanc and Charred Broccolini
Prep 15 min · Cook 25 min · Serves 2 · medium
A restaurant-quality Italian preparation featuring delicate Mediterranean branzino with a silky lemon-caper sauce, paired with charred broccolini and creamy polenta. This elegant yet simple dish showcases traditional Italian technique with bright, sophisticated flavors.
Ingredients
- 2 fillets branzino, 6 oz each, skin-on, scaled and cleaned
- 3 tbsp extra virgin olive oil, divided
- 2 whole fresh lemon, 1 juiced, 1 sliced for garnish
- 2 tbsp capers in brine, drained and rinsed
- 3 tbsp unsalted butter, cold, cubed
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 0.5 tsp sea salt, plus more to taste
- 0.25 tsp black pepper, freshly ground
- 0.75 cup polenta, coarse-ground cornmeal
- 3 cups chicken or vegetable broth, warm
- 8 oz broccolini, trimmed
- 2 cloves garlic, sliced, for broccolini
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