Branzino Al Cartoccio Food

BRANZINO WITH PUTTANESCA

Branzino with Puttanesca image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 piquillo peppers or 1 roasted red bell pepper from jar
1 clove garlic
1/3 cup pitted Kalamata olives, rinsed
2 tablespoons capers, drained and rinsed
1 tablespoon tomato paste
1/2 teaspoon anchovy paste
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
8 branzino fillets, skin on
1 teaspoon salt
1/4 cup olive oil

Steps:

For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.
For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt.
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.
To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.

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