| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon canola oil
- 3 tablespoons unsalted butter
- Two 6-ounce branzino fillets
- 2 cups whole milk
- 1/4 cup polenta
- 1 tablespoon mascarpone
- 1 small shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 4 ounces hen of the woods mushrooms
- 3 ounces oyster mushrooms
- 3 ounces shiitake mushrooms
- 2 tablespoons white wine
- 1 tablespoon sherry vinegar
- 1 bunch watercress
- 2 tablespoons olive oil
- 1 lemon wedge
Instructions
- Preheat a large saute pan with the canola oil and 1 tablespoon butter over medium heat. Place the branzino in the pan skin-side down and cook until the skin is crispy, about 10 minutes. Flip the fish with a spatula and cook the other side for 1 minute. Set aside.
- Add the milk to a small pot and bring to a boil. Lower the heat, add the polenta and cook, stirring slowly, for 10 minutes, then add the mascarpone and 1 tablespoon butter. Cover and remove from the heat.
- Heat a medium saute pan over medium heat. Add the remaining tablespoon butter, then the shallots and garlic, and cook until translucent. Break mushrooms by hand and add to the pan, then cook over low heat, stirring occasionally, 5 to 7 minutes. Add the white wine and cook for 10 more minutes. Stir in the sherry vinegar and remove from the heat.
- Place the polenta on the bottom of 2 plates, spoon the mushrooms over the polenta and place the branzino fillets on top. Garnish with the watercress, then drizzle with the olive oil and squeeze the lemon over the top.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 822 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 17 g |
| Protein | 47 g |
| Cholesterol | 148 mg |
| Sodium | 289 mg |
| Serving Size | 1 of 2 servings |
| Calories | 822 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 17 g |
| Protein | 47 g |
| Cholesterol | 148 mg |
| Sodium | 289 mg |
Reviews
I wish they would remember that not everybody lives in the north east where the shows are taped. Living in Central Texas I cannot get branzino. When I visit my son in Philly, I see Branzino in every fish market.
I imagine using another mild white fish would work.
I imagine using another mild white fish would work.
Geof Zakarian made this look so easy and so elegant! The taste takes it over the top. Made it for a small dinner party and again for a fish Friday dinner. It has been a big hit each time. And it gets better! Thanks Geof!!
Yummy we had never eaten this variety of fish even though my husband is a fish processor. The whole recipe was wonderful. Love your recipes.