A light and flavorful pasta dish featuring delicate flakes of Branzino, fresh lemon, and aromatic herbs. Perfect for those who prefer not to eat whole fish.
Branzino: Beyond Whole Fish
A light and flavorful pasta dish featuring delicate flakes of Branzino, fresh lemon, and aromatic herbs. Perfect for those who prefer not to eat whole fish.
Ingredients
- 1 lb linguine or spaghetti
- 1 lb branzino fillet skin on or off
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 1/2 cup white wine or vegetable broth
- 1/4 cup lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh dill chopped
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, pat branzino fillets dry. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add branzino skin-side down (if applicable) and cook for 3-4 minutes per side, until cooked through and flaky. Remove from skillet and let cool slightly, then flake the fish into pieces, discarding any bones or skin.
- In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Sauté for 1 minute until fragrant.
- Pour in white wine (or broth) and lemon juice. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the pan.
- Add cooked pasta, flaked branzino, lemon zest, parsley, and dill to the skillet. Toss to combine, adding reserved pasta water a little at a time to create a light sauce, if needed.
- Season with additional salt, pepper, and red pepper flakes if desired. Serve immediately.
Notes
For extra flavor, roast Branzino with cherry tomatoes. Use any white flaky fish if Branzino is unavailable. Garnish with grated Parmesan cheese if desired.
