Pan Seared BranzinoShare Pin It Print This Recipe
This impressive but laid-back weeknight meal comes together quickly and is so good with a bowl of steamed jasmine rice: Pan-seared branzino fillet, topped with raw julienned scallions + ginger, drizzled all over with hot La Tourangelle Grapeseed Oil and seasoned with soy sauce.
- 2 green onions
- 1-inch knob of ginger, peeled
- 2 tablespoons soy sauce
- 1 tablespoon hot water
- ¼ cup + 1 tablespoon La Tourangelle Grapeseed Oil
- 1 filet branzino (or other thin white fish)
- Thinly julienne some scallions and ginger, set aside.
- In a small bowl, mix soy sauce with hot water. Set aside.
- In a small saucepan, heat up ¼ cup of grapeseed oil on medium low, keep heating it while you cook the fish. The oil should be slightly shimmering when it’s ready.
- In a nonstick or well-seasoned cast iron pan, heat 1 tablespoon grapeseed oil on medium-high. Sear the fillet, skin side down, pressing down occasionally, so the skin adheres to the pan and gets crispy. Cook for about 3 min, then carefully flip the fish and cook for another 30 sec – 1 minute.
- Place the cooked filet on a plate, skin side up, scatter ginger and scallions slivers on top and carefully drizzle the hot grapeseed oil all over. Things should sizzle and wilt. Spoon the diluted soy sauce over and around the fish, serve immediately with hot rice.
Image & Recipe by Lucia L. @foodminimalist