Ingredients
- •4 branzino fillets (6 oz each, skin-on)
- •Salt and pepper
- •3 tbsp olive oil
- •2 tbsp butter
- •3 cloves garlic, minced
- •½ cup dry white wine
- •¼ cup fresh lemon juice
- •2 tbsp capers
- •2 tbsp fresh parsley, chopped
- •Lemon wedges
Instructions
1
Season branzino fillets with salt and pepper
2
Place in vacuum bag skin-side up
3
Sous vide at 122°F (50°C) for 45 min
4
Remove from bag and pat skin very dry
5
Heat olive oil in large skillet over high heat
6
Sear fish skin-side down, pressing gently, 2–3 min until crispy
7
Flip briefly, 30 sec, then remove
8
In same skillet, melt butter
9
Add garlic, cook 30 sec
10
Add wine, lemon juice, and capers
11
Simmer until slightly reduced, 3 min
12
Return fish to pan briefly to warm
13
Plate fish and spoon sauce over
14
Garnish with parsley and lemon wedges
Notes
- •Very simple but elegant
- •Crispy skin is essential
- •Great for weeknight dinners
- •Pairs well with risotto or orzo
Nutrition information
Calories
280 cal
Protein
38g
Fat
12g
Carbs
3g
Tags
mediterraneanlemoncaperssimpleweeknight