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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Seared branzino with a lemony pan sauce with fennel and olives. Cook along with Chef Gabe on Rosh Chodesh Club. Chef Gabe breaks down the ingredients for Branzino with Olives and Fennel in this video. Download a PDF of this recipe for easy reference.
4 branzino fillets
1/2 a medium onion, thinly sliced
1/2 a large fennel, thinly sliced
3 tablespoons margarine
1 and 1/2 cups Tuscanini White Cooking Wine
10 Tuscanini Garlic-Stuffed Olives, chopped (for Passover, use Tuscanini Castelvetrano olives)
4 tablespoons Heaven & Earth Lemon Juice
1–2 tablespoons Tuscanini White Truffle Oil (for Passover, use Gefen Olive Oil)
salt
pepper
3 tablespoons finely chopped parsley
3 tablespoons finely chopped dill
Score and season the branzino fillets. Heat a large skillet and sear the fillets, one to two at a time, skin side down. Only sear the skin side, then remove from the pan and reserve for later.
Once all the fillets are seared, add the margarine, onion, and fennel and sauté. Deglaze with the cooking wine. Add the olives and lemon juice and stir to combine. Return the fillets to the pan skin side up. Cook for four to five minutes.
Drizzle the white truffle oil over the fish and season with salt and pepper to taste. Garnish with the finely chopped parsley and dill and serve in the pan family style.
Enjoy with a starch of your choice such as mashed potatoes or rice.
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