This is an easy recipe you may use to create a delicious and elegant dish. It combines the delicate flavors of fresh branzino with the comforting richness of cannellini beans ragout, resulting in a harmony of textures and tastes that will surely impress your guests.
Adding nduja to the ragout surely brings a depth in flavor, along with a spicy kick.
Branzino, also known as Mediterranean seabass, is very traditional in Italian cuisine. Its mild, flaky flesh and thin, crispy skin make it a very versatile option.
Whether you’re planning a special dinner for friends and family or just looking to elevate your weeknight meals, this recipe is sure to become a favorite.
Buon appetito!
Crispy Skin Branzino with Cannellini Beans Ragout
Ingredients
- 4 branzino fillets
- fresh herbs such as rosemary, thyme, or oregano
- 1 cup grilled onions
- 8 oz anduja
- 2 cloves garlic minced
- 2 can cannellini beans drained and rinsed
- 1 cup chicken broth
- 1 jar artichoke hearts drained, and quartered
- 1/4 cup sundried tomatoes chopped
- 1/2 cup pitted green olives sliced
- 6-8 fresh sage leaves chopped
- Fattoria extra virgin olive oil
- handful of parsley chopped
- Salt and pepper to taste
Instructions
- Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the grilled onions and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the sliced garlic, add the chopped sage and cook for 5 minutes.
- Add the anduja sausage and break it down on the pan with a fork.
- Add the cannellini beans to the skillet. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes to reduce slightly.
- Add the quartered artichoke hearts, chopped sun-dried tomatoes, black olives.
- Stir everything together.
- Let the ragout simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. If it becomes too thick, you can add a bit more chicken broth.
- Add the fresh parsley and season the ragout with salt and pepper to taste.
- Start by ensuring the branzino fillets are clean and pat them dry with paper towels. Any excess moisture will hinder crisping.
- Using a sharp knife, make 2-3 diagonal cuts on the skin side of each fillet. This scoring will help the skin become crispy during cooking.
- Season both sides of the fillets generously with salt and pepper. You can also add a pinch of your favorite fresh herbs for added flavor.
- Heat a skillet (preferably non-stick) over medium-high heat. Add the olive oil and let it heat up.
- Place the branzino fillets in the hot skillet, skin side down. Press them gently with a spatula to ensure even contact with the pan. Allow them to sear for about 3-4 minutes until the skin becomes golden and crispy.
- Carefully flip the fillets using a spatula and cook for an additional 2-3 minutes on the other side or until the fillets are opaque and flake easily with a fork. The skin should remain crispy.
- Divide the cannellini beans ragout in 4 bowsl and top with one filet of branzino each.
- Garnish with fresh parsley and a drizzle of olive oil.
