A delicious recipe by Giada De Laurentiis is this Pan-seared Branzino with Tomato and Capers that you can easily prepare for a flavorful dinner at home. Made with branzino fillets, cherry tomatoes, capers, niçoise olives, and butter, this savory Pan-seared Branzino recipe is perfect for dinner and takes about 20 minutes to prepare. It can serve up to 4 people.

Recipe Ingredients

• 4 skin-on branzino fillets
• ½ tsp of kosher salt
• 2 tbsp of extra-virgin olive oil
• 1 cup of cherry tomatoes, quartered
• 2 tbsp of capers, drained and rinsed
• ½ cup of pitted niçoise olives, halved
• 3 tbsp of dry white wine
• 1 tbsp of unsalted butter
• 2 tbsp of chopped fresh flat-leaf parsley

How To Make Giada Pan-seared Branzino With Tomato and Capers

1. Prep the Branzino: Start by patting the branzino fillets dry using paper towels, making sure they are completely dry. Check for any remaining small bones in the fish, and remove them if necessary. Use a sharp knife to score the skin side of each fillet by making three shallow diagonal cuts.
2. Season the Fish: Evenly season the branzino fillets on both sides with the kosher salt. This will help draw out moisture and enhance the flavor during cooking.
3. Sear the Fish: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the fillets in the pan with the skin side down. Gently press each fillet to ensure full contact between the skin and the pan for a crispy finish. Cook the fish without moving it for 3 minutes.
4. Flip and Finish Cooking: After 3 minutes, use a fish spatula to gently flip each fillet and cook the flesh side for about 30 seconds. Once done, transfer the fillets to a serving platter with the skin side up and keep them warm while preparing the sauce.
5. Make the Sauce: In the same skillet, add the cherry tomatoes, capers, and niçoise olives to the hot pan. Stir them for about 1 minute to allow the flavors to come together. Pour in the dry white wine, reduce the heat to medium, and let the wine reduce by half for 2 minutes.
6. Add Butter and Finish: Swirl the unsalted butter into the pan as it melts to create a rich sauce, then sprinkle in the chopped parsley. Stir everything together until fully combined. Spoon the tomato and caper mixture over the branzino fillets and serve immediately while it’s hot.

Recipe Tips

• Add some garlic: If you love garlic, toss in one or two minced cloves when you’re cooking the tomatoes. It gives the dish an extra layer of flavor that I personally love.
• Use a different fish: If you can’t find branzino, try using snapper or sea bass instead. Both have a similar texture and flavor that work great with this recipe.
• Swap the parsley: If you’re out of parsley, try using fresh basil or dill instead. Each brings a slightly different flavor profile, but both pair well with the tomatoes and capers.
• Try lemon zest: Grating a little lemon zest over the dish right before serving adds a nice brightness and fresh kick. I do this often when I want a pop of citrus.
• Make it spicy: If you enjoy a bit of heat, sprinkle in some red pepper flakes with the tomatoes. My partner loves it this way, and it gives the sauce a nice kick!

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Make-Ahead Cioppino
• Giada Broiled Salmon and Fennel Salad
• Giada Flank Steak With Roasted Grapes and Mushrooms