Branzino Livornese

Award-winning Chef Julian Serrano, a two-time winner of the Prestigious James Beard Foundation Award, provided the Foley Food & Wine Society with his recipe for Branzino Livornese. We suggest pairing with our 2015 Chalk Hill Estate Chardonnay, as illustrated by FFWS Director of Wine Education Robert Smith, M.S. during his recent lunch with fellow Master Sommelier and Executive Director of Beverage for MGM Resorts, Jason Smith, M.S.


Servings: 1
Cook Time: 20 minutes
Pair With: Chalk Hill Estate Chardonnay
Cusine: Italian Cuisine
Recipe Courtesy of: Chef Julian Serrano

Ingredients

3 oz Branzino, fileted

½ oz onion, diced

1 oz cherry tomato, cut in half

¼ oz capers

¼ oz taggiasca olives

1 oz canned tomato, milled

½ teaspoon oregano

1 teaspoon olive oil

½ oz tomato/caper/olive relish (for finish)

Directions

Heat 1 teaspoon of olive oil in a sauté pan or skillet over medium high heat until hot but not smoking.

Season the branzino with salt and pepper and sear, skin-side first, over medium-high heat for 1-2 minutes. Flip to sear other side for 1-2 minutes or until light brown. Remove from pan and keep warm.

Sweat the onions until they begin turning translucent and then add the remaining ingredients, excluding the relish. Continue to cook over medium heat for 4-5 minutes. Remove from pan.

To Serve:
Place the sauce in a shallow bowl. Place the branzino atop the sauce and then finish with relish.


As of January, 2018, there have been only 236 people to have ever received the title of Master Sommelier since the first exam was held in the United Kingdom in 1969. The Foley Food & Wine Society was fortunate enough to follow along as two of them got together over lunch. Watch the video:

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