Pan Roasted Branzino Filet

1 striped bass or "Branzino" fillet
1/2 cup olive oil
1 red bell pepper
1 yellow bell pepper
1 jumbo onion
1 lb fresh spinach
2 Idaho potatoes
Sea salt and cracked black pepper
1/2 cup white wine vinegar
1 cup corn starch
2 oz butter
1 lemon (juice)
1 tsp Dijon mustard
1/2 cup olive oil

Clean and fillet the striped bass. Cut bell peppers into strips and soak in ice water for 10 minutes. Slice potatoes into 1/2 inch rounds and blanch spinach, then chill in ice water and squeeze dry.

Pat dry peppers, coat with corn starch, and fry at 275°F. Place potato slices on a parchment-lined sheet pan, brush with butter, cover, and bake at 300°F for 20 minutes. Chop spinach and sauté with butter.

Pan-sear the bass filet skin-side down until crispy, then finish in the oven at 350°F for 10 minutes.

Plate the dish with a base of potato slices, sautéed spinach, and fried peppers and onions splashed with white wine vinegar. Top with the crispy fish filet and drizzle with a lemon-Dijon emulsion (whisked with parsley).

Ingredients

Preparation

Wine Pairing