Branzino in Padella con Purée di Patate
By Master Chef Gianluca Deiana Abis
History
Branzino, or Mediterranean sea bass, is a prized fish in Italian coastal cuisine, known for its delicate flavor and flaky texture. Cooking it in padella (pan-seared) preserves its natural taste while achieving a crispy, golden skin. Served with a creamy purée di patate, this dish is a perfect balance of elegance and simplicity, embodying the essence of Italian seafood traditions.
Ingredients (Serves 2)
For the Branzino:
2 fillets of Branzino (Mediterranean sea bass), skin on
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 garlic clove, lightly crushed
A few sprigs of fresh thyme
1 lemon, zest and juice
Salt & freshly ground black pepper
For the Purée di Patate:
400g Yukon Gold or Maris Piper potatoes, peeled and cut into chunks
50g unsalted butter
100ml whole milk (or warm cream for extra richness)
30g Parmigiano Reggiano, grated
Salt & white pepper to taste
Instructions
Step 1: Prepare the Purée di Patate
Boil the Potatoes: Place the peeled and chopped potatoes in a pot of cold salted water. Bring to a boil and cook until tender (about 15 minutes).
Mash or Pass Through a Sieve: Drain the potatoes and mash them with a potato ricer or fine sieve for a silky texture.
Incorporate Butter & Milk: Return to low heat, stirring in the butter, warm milk, and Parmigiano Reggiano until smooth. Season with salt and white pepper. Keep warm.
Step 2: Pan-Sear the Branzino
Heat the Pan: In a non-stick or stainless steel pan, heat olive oil over medium-high heat.
Sear the Skin Side: Place the branzino fillets skin-side down and press lightly with a spatula for the first 30 seconds to keep the skin flat. Cook for about 3–4 minutes until golden and crispy.
Flip & Finish Cooking: Add butter, garlic, and thyme. Flip the fillets and baste with the melted butter for 1–2 minutes until the fish is just cooked through. Remove from heat and drizzle with lemon juice and zest.
Step 3: Plate & Serve
Create a Bed of Purée: Spoon the creamy potato purée onto the plate.
Place the Branzino Fillet: Rest the crispy branzino fillet on top of the purée.
Garnish: Finish with a drizzle of extra virgin olive oil, a sprinkle of lemon zest, and a few fresh thyme leaves.
Wine Pairing 🍷
A Vermentino di Gallura DOCG from Sardinia or a Lugana DOC from Lombardy pairs beautifully, enhancing the branzino’s delicate flavors.
Chef Tip
For an extra-crispy skin, pat the branzino fillets dry with paper towels before cooking, and avoid moving them in the pan too soon.
A classic Italian seafood dish, light yet full of flavor, perfect for an elegant meal. Buon appetito! 🇮🇹🐟🥔
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