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Seared sea bass fillet over couscous salad with olive, peppers and capers and arugula on the side on a white dinner plate

Pan Seared Branzino

couscous & arugula salad, tomato vinaigrette

STARS

Sear sea bass to let the clean taste of Branzino shine through. Serve it with a Mediterranean-style couscous salad full of olives, golden raisins, red peppers, and capers. Add a chunky tomato vinaigrette that's equally tasty on the fish and salad.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Ingredients

Tomato Anchovy Vinaigrette

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • Zest of 2 lemons
  • 2 anchovies in oil, minced
  • 1/4 cup rice wine vinegar
  • 1/2 cup olive oil
  • 2 tomatoes, diced
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt, to taste

Couscous Salad

  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1/4 cup golden raisins
  • 3 tablespoons sliced green olives
  • 3 tablespoons sliced kalamata olives
  • 1 red bell pepper, diced
  • 2 tablespoons capers, drained
  • 1/2 cup parsley, chopped

Branzini

  • 2 whole branzini or striped bass or 4 fillets
  • 2 tablespoons olive oil
  • Salt and pepper
Directions
1
Preheat the oven to 425°F.
2
In a large bowl, combine the shallot, garlic, lemon zest, anchovies and rice wine vinegar. Let sit for 30 minutes, then fold in the olive oil, tomatoes, capers and salt to taste.
3
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork and fold in the raisins, olives, bell pepper, capers and parsley.  
4
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
5
Heat a large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 8-10 minutes, until cooked through. 
6
Divide the warm couscous salad between plates, top with branzino and drizzle with tomato anchovy vinaigrette.

Pan Seared Branzino

couscous & arugula salad, tomato vinaigrette

STARS

Sear sea bass to let the clean taste of Branzino shine through. Serve it with a Mediterranean-style couscous salad full of olives, golden raisins, red peppers, and capers. Add a chunky tomato vinaigrette that's equally tasty on the fish and salad.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Servings:  4

Ingredients

Tomato Anchovy Vinaigrette

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • Zest of 2 lemons
  • 2 anchovies in oil, minced
  • 1/4 cup rice wine vinegar
  • 1/2 cup olive oil
  • 2 tomatoes, diced
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt, to taste

Couscous Salad

  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1/4 cup golden raisins
  • 3 tablespoons sliced green olives
  • 3 tablespoons sliced kalamata olives
  • 1 red bell pepper, diced
  • 2 tablespoons capers, drained
  • 1/2 cup parsley, chopped

Branzini

  • 2 whole branzini or striped bass or 4 fillets
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

1
Preheat the oven to 425°F.
2
In a large bowl, combine the shallot, garlic, lemon zest, anchovies and rice wine vinegar. Let sit for 30 minutes, then fold in the olive oil, tomatoes, capers and salt to taste.
3
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork and fold in the raisins, olives, bell pepper, capers and parsley.  
4
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
5
Heat a large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 8-10 minutes, until cooked through. 
6
Divide the warm couscous salad between plates, top with branzino and drizzle with tomato anchovy vinaigrette.