PORTLAND, Maine — Restaurant-quality branzino may sound intimidating to make at home, but it doesn't have to be. Chef Jose Ochoa, the executive chef at Natalie's at the Camden Harbour Inn joined us in the kitchen to show us how to make it for two.
Ingredients:
Seared Branzino with Chorizo Cannellini Beans and Escarole
- 1 whole branzino fillet, approximately 8 oz
- 1, 15oz can cannellini beans, drained and rinsed
- ½ bunch escarole, approximately 8 oz
- 2 oz Spanish chorizo
- 12 oz low-sodium chicken stock or vegetable stock
- 2 tablespoons extra virgin olive oil
- ½ or 4 oz Spanish or white onion
- 4 garlic cloves
- 6 oz of white wine
- 1 tablespoon salt
- 1 lemon
- Pinch of crushed chili flakes
- 2 small cubes of butter
Salsa Verde
- 1 bunch parsley
- 1 bunch Mint
- 1 bunch chives
- ½ bunch dill
- 2 garlic cloves
- 4 oz extra virgin olive oil
- 2 oz canola oil
- ½ bunch dill
Instructions:
- Dice the chorizo into small cubes, and set aside. Dice onion small and set aside, slice garlic thin.
- Cut the escarole into large pieces and rinse.
- Add the oil to a small pot and add chorizo, render at low heat until the oils of the chorizo have been rendered.
- Add the onions and sweat until translucent. Add garlic and cook until fragrant.
- Add the escarole and cook quickly. Once wilted down, add the white wine and let it reduce until almost dry.
- Add beans. Add salt, chili flakes, and the stock.
- Let it simmer on low heat until liquids are thick and barely covering the beans. Set aside until ready to serve.
For Salsa Verde
- Add all the herbs and oils into a blender and blend until smooth. Finish with fresh cracked black pepper. Set aside until ready to serve.
For Fish
- Season your fillets with salt and let sit at room temperature for a few minutes.
- Heat nonstick pan and add canola oil. Place fish skin side down and gently press the fish down to achieve a crispy skin. Add the butter and cook until skin is crispy. Flip the fish and cook for 10 seconds, remove the fish from pan.
To serve:
Add 2 tablespoons of the salsa verde to the beans, a squeeze of lemon juice, and place on the plate. Top with the fish fillet.