Italian Pan-Seared Branzino with Lemon Caper Beurre Blanc and Charred Broccolini

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
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper, freshly ground
• 3/4 cup polenta, coarse-ground cornmeal
• 3 cups chicken or vegetable broth, warm
• 8 oz broccolini, trimmed
• 2 cloves garlic, sliced, for broccolini
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Start polenta: Bring broth to a boil in a heavy-bottomed saucepan. Slowly whisk in polenta to avoid lumps. Reduce heat to low and stir frequently for 30-35 minutes until creamy and thick. Season with salt and pepper. Keep warm.

2. 2

   Prepare branzino: Pat fillets dry with paper towels. Season both sides generously with sea salt and black pepper.