Pan Seared Sea Bass with Lemon Sicily Region


Pan Seared Sea Bass with Lemon Sicily Region
Branzino al Limone
Pan Seared Sea Bass with Lemon
In a large skillet, heat olive oil on
medium heat and cook the cracked
garlic cloves for 1 to 2 minutes and
discard garlic.
Branzino [sea bass] is a
prized, firm-fleshed fish that can
be pan seared, grilled, poached
or baked. This dish is typical of
the “Peliagie” islands of Sicily,
which are surrounded by the
deep sea separating Sicily and
Tunisia. These islands take
their name from the Greek word
“pelagos” for the word [sea].
Sicily Region
36 Spring Second Course
Season the bass fillets with salt and
pepper to taste and add them to the
pan skin side down. Cook the filets until
the skin is crispy, about 2 to 3 minutes.
Pour the white wine over the fillets and
top each filet with 1 tablespoon of
butter, sliced lemons and parsley.
Cover the skillet and cook for 3 to
4 additional minutes until the fillets
are moist and tender and cooked through.
Serve immediately with pan juices and
lemon wedges and a crisp spring salad
dressed lightly with lemon juice and
olive oil.
Wine recommended:
Orvieto [DOC], a lively fresh white wine
produced primarily with Procanico a
white grape blended with Verdello,
Malvasia, Grechetto, and Drupeggio
grapes in Orvieto in the center of the
Umbrian grape growing and wine making
region, it has a light straw yellow color,
is dry and mellow with almond overtones
and a slightly bitter base. Good with antipasti, soups, seafood, risotto, and white
meats. Serve chilled.
Note: Branzino also known as “spigola,”
in Italy is a new delicacy that is becoming
a big thing in the American fish world.
Pan sear with garlic, olive oil, and fresh
parsley and you will think you are at the
shores of the Mediterranean. Other
popular fish dishes of the Sicily region
that are pan seared, grilled or baked in
the oven are; grouper, sea bream [porgy],
swordfish, and squid.
Serves 4
This recipe requires a large
nonstick skillet.
For the sea bass:
2 tablespoons Cento Extra
Virgin Olive Oil
3 large garlic cloves, cracked
4 Branzino fillets about 1½ pound, skin on
Salt and freshly ground black
pepper to taste
½ cup white wine, such
as Orvieto or Pinot Grigio
4 tablespoons unsalted butter
1 fresh lemon, seeded, sliced thin
6 sprigs flat-leaf parsley leaves, coarsely chopped
1 fresh lemon quartered
for garnish
Per serving:
524.5 Calories
20.0 g Total Fat
9.3 g Saturated Fat
205.3 mg Cholesterol
311.2 mg Sodium
0.2 g Total Carbohydrate
0.0 g Dietary Fiber
78.5 g Protein
48.6 mg Calcium
Buon Appetito