Branzino in Salsa Piccante Mediterranean Sea Bass in Spicy Toma
Elevate your seafood dinner game with "Branzino in Salsa Piccante," a Mediterranean sea bass dish bursting with bold, vibrant flavors. This recipe pairs tender, crispy-skinned branzino fillets with a spicy tomato-based sauce infused with garlic, red chili flakes, and dry white wine. Brimming with Mediterranean staples like juicy cherry tomatoes, briny capers, and tangy Kalamata olives, the sauce brings a perfect balance of heat and savory richness. Fresh parsley, basil, and a splash of lemon juice add a fresh finishing touch, making each bite irresistibly refreshing. Ready in just 40 minutes, this dish is ideal for weeknight dinners or special occasions. Serve it hot with crusty bread or alongside couscous for a restaurant-worthy meal that's simple yet sophisticated. Keywords: Mediterranean sea bass recipe, branzino with spicy tomato sauce, easy seafood dinner.
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Recipe Information
Ingredients
- 4 pieces Branzino (sea bass) fillets, skin-on
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 2 cups Cherry tomatoes, halved
- 2 tablespoons Tomato paste
- 0.5 cup Dry white wine
- 2 tablespoons Capers, rinsed
- 0.5 cup Sliced Kalamata olives
- 3 tablespoons Fresh parsley, chopped
- 3 tablespoons Fresh basil leaves, chopped
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the branzino fillets dry with a paper towel and season them on both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the fillets skin-side down and cook for 3-4 minutes until the skin is golden and crispy. Flip the fillets and cook for an additional 2 minutes. Transfer the fish to a plate and set aside.
In the same skillet, lower the heat to medium, and add the remaining tablespoon of olive oil. Sauté the minced garlic and red chili flakes for 1 minute, stirring constantly, until fragrant.
Add the cherry tomatoes and tomato paste to the skillet, and stir well to combine. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Add the capers and Kalamata olives, stirring to integrate them into the sauce.
Return the branzino fillets to the skillet, spooning some of the sauce over the top. Cover the skillet and let everything cook together for 5-7 minutes over low heat, allowing the flavors to meld and the fish to heat through.
Remove the skillet from the heat. Stir in the fresh parsley, basil, and lemon juice for a bright, fresh finish.
Serve the branzino hot, with the spicy tomato sauce spooned generously over the top. Pair it with crusty bread, roasted vegetables, or a side of couscous for a complete meal.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 22.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
