Pan-Seared Branzinos (fish fillets) with Kale Pesto and Crispy Potatoes
~ with Feta Cheese and Mediterranean inspired spices
Serves: 2- 4 people
Prep: 20 mins
Cooking Time: 30 mins
Total: 50 mins – 1 hr.
Equipment
1 food processor (or minced chopped ingredients by hand
1 mixing bowl
1 medium – large non-stick pan
1 spatula
1 fine-mesh strainer
1 silicon spatula
1 small bowl
1 medium pot
Oven proof mitts
Preheat oven to 425 F˚
2 medium – large Branzino fish fillets with skin (patted dry and scraped of excess moisture)
1. Season both sides with a light coating of extra virgin olive oil and 2 tsp. of salt sprinkled on both sides.
2. Add 2 Tbsp. of Kale Pesto on the inside flesh part of flesh
3. In medium or large non-stick pan, on medium high heat, add 2 Tbsp. extra virgin olive oil, the carefully add branzino (fish fillets) skin side down and press for a few seconds.
4. Sear branzino fish fillets for 2-3 minutes skin side then transfer to the oven and cook for 5 minutes or until fillets are white and flaky. (You can pull out the fish at 135 F˚ as it will continue to cook to reach the FDA cooked regulated temperature of 145 F˚.
5. Serve with Crispy Turmeric Potatoes or a nice hearty salad.
Mediterranean Dry Spice Rub
2 tsp. cumin
2 ½ tsp. coriander
¼ tsp. white pepper (substitute with black)
¼ tsp. cinnamon
1 ½ tsp paprika
1. Combine and use for fish, chicken and vegetables (Combine with 2 tsp. of salt for other recipes)
Kale Pesto with Feta Cheese
2 stalks of kale (de-stemmed and chopped finely)
2-3 Tbsp. extra virgin olive oil
2 cloves of garlic (chopped)
1 tsp. fresh ginger (chopped)
1 tsp capers (chopped)
1 tsp. honey
1 ½ tsp. dill (chopped)
1 lime (zested and juiced)
¾ cup or 3 oz feta cheese (drained and crumbled)
1. Boil chopped kale for 1 minute until bright green then blanch in ice water and drain / dry to remove excess moisture.
2. Combine all the ingredients in a food processor or finely chop. Mix then cover. (Last up 4-5 days in the fridge or freeze in ice cube containers (covered for up to 6 months)
Crispy Turmeric Potatoes
2-3 Russet or Idaho potatoes
1 tsp. turmeric
½ tsp. salt
1/3 – ½ cup extra virgin olive oil
2-3 slices fresh ginger
Optional: ½ Tbsp. potato starch
1. In a medium size pot, add 2-3 Idaho potatoes filled with salted distilled water and boil for 25 -30 minutes until the potatoes are fork tender
2. Peel potatoes and reserve the skins for a crispy topping (can also be used for salads)
3. Quarter and chop potatoes into bite size chunks and toss with ½ cup extra virgin olive oil, 1 tsp of Mediterranean dry rub, 1 tsp turmeric, ½ tsp of salt and potato starch
4. Add potatoes to a baking pan along with 3 slices of fresh ginger and roast at 425 F˚ for 25- 30 mins or until potatoes are crispy.
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For more information about ingredients & seasonings click below
Turmeric ▶ https://www.webmd.com/vitamins/ai/ingredientmono-662/turmeric
Olive Oil ▶ https://www.webmd.com/vitamins/ai/ingredientmono-1689/olive-oil
Ginger ▶ https://www.webmd.com/vitamins/ai/ingredientmono-961/ginger
Dill ▶ https://www.webmd.com/vitamins/ai/ingredientmono-463/dill
Kale ▶ https://www.webmd.com/vitamins/ai/ingredientmono-1484/kale
Today we’re going to make a wonderful pan seared Branzino with crispy potatoes hey I’m Chef Kyle from Kyle’s Creations here to make simple and healthy recipes for everyday living if you’re new here and you love holiday cooking stay tune and hit the Subscribe button I got inspired to make this dish
When I didn’t want to shop for extra ingredients I had to throw something together and I was tired of making whole brand Zeno so I thought why not just filet the brand Xeno make a pesto out of the kale that I had left over and then I
Could just put the pesto on top sear the Branzino and finish in the oven and it was the most delicious thing I ever made so I’m here to share it with you and we’re going to make it with a beautiful array of crispy potatoes and I have some wonderful Mediteranean inspired spices
Here let’s get cooking we’re going to start with the thing that takes the longest time and that is actually the potatoes I have rusted potatoes also called Idaho potatoes they can be very delicious if you know how to make them the potatoes are washed scrubbed and
Clean going in my pot right here we’re going to add a little bit of salt in there I’m going to boil that about 20 30 minutes until they’re fork tender while the potatoes are working I have a bonus spice rub I’m going to make for you guys I’m saving this turmeric specifically
For the potatoes it’s going to make it a wonderful shiny color it also has healthy nutrients and if you guys want to know any more information about the ingredients or seasoning I’m using click the WebMD links in my description box box and go in with Paprika right in
There some white pepper actually ground this so we’re using ground coriander you can ground it yourself or you can find it ground already some wonderful cumin and we’re going to go in with a touch of ground cinnamon that warming spice is going to bring out all the flavors of
Everything else now we’re just going to mix that together set that aside we’re actually going to use it to flavor the fish and the potato and now let’s get going on the kale and feta cheese pesto I got some wonderful imported feted cheese from Grease I have two stocks of
Kale I’m going to use my old technique just cutting it kale but it’s actually perfect for the fall to use as a vegetable you can use spinach you can use herbs you can use a combination of herbs you can use basil you can use dill just going to do a rough
Chop and just going to do a rough chop this way the beauty of this pesto recipe is I’m not actually using any nuts so if you have any nut allergies this is perfect for you instead of using nuts we’re going to use the hardiness of kale
And that’s going in my pot okay and we’re just going to bring that to a boil yeah so I’m going to drain this quickly and then we’re going to blanch it by soaking in some ice water for 1 minute to squeeze out all the water I’m going to add an onion we’re
Going to use half an onion save the other half we don’t have to do anything crazy okay it’s going in my food processor container going go in with some Capers where you rinsed and dry them remove the salt fresh ginger just going to remove the skin and
Just chop a few slices it’s about a teaspoon right there oh man I wish you guys could smell This Ginger back in my container I’m trying to use up this Dill you can also use parsley I particularly love Dill with fish perfect for the fall I’m going to do about a tablespoon
Of fresh dill and just give that a chop okay two cloves of garlic remove the ends just Smash It and quickly chop it and some lime juice we actually going to use the zest too fresh Citrus flavor don’t get any the of the white part it’s
The bitter part we just want the green and I’m just going to add a pinch of salt that’s going to help Break Down The Garlic okay Kale’s going in there it’s almost there look at that 3 oz of feted cheese we’re going to add the olive oil
So we’re going to start with about 3 tblspoon of this and we’re going to go in with the juice of one full lime we’re going to add a teaspoon of honey pulse that perfect consistency I’m just going to transfer over my kale and feta cheese pesto to a
Bowl and we’re just going to peel it you can actually use these skins you can make them crispy and you can use them as a topping I think we actually do that too and put it this way and just do chunks and also bonus I have secret ingredient here that’s going
To help make this extra crispy keep watching to find out what it is now we’re going to go in with some salt going with some turmeric we’re going to add that Mediterranean dry rub all that lovely seasoning is going in our potatoes right now it’s going to help boost up the
Flavor I’m going to go in with about a thir to a half a cup extra virgin olive oil just pour that right over and some potato starch secret ingredient I would say about half a tablespoon give that a nice toss toss this could feed two to four people
Depending on how hungry you are okay this is going straight in my oven at 425° we’re going to roast it for about 25 to 30 minutes till it’s nice and crispy all right so I have the Skins here I don’t want to waste it so I’m
Just going to take a little bit of extra virgin olive oil on top Touch of salt Touch of that potato starch makes it glutenfree also and why not a little bit of that spice rub combine that together forgot to add some ginger it’s actually going to be a
Digestive since the potatoes have are crispy and they also have uh oil in there we’re going to add few slices of fresh ginger just put it on top it’s going to help act as a digestive we’re going to do a quick sneak peek as I throw the potato skins
Look at that nice and crispy glad you guys are with me so far we’re on the final step my favorite part we’re going to panser the Branzino I have four brzo fillets Branzino is a white fish also called the Mediterranean Sea Bass each bran Xeno fish has two
Sides make sure that it’s super drw and my fish guy here did a wonderful job of faying the fish and he even saved the top part of the fish here so really nothing goes to waste take your sharp knife just run it through here squeezing out any of that excess moisture you can
Cut the fish up in chunks and do it that way so just pre-cut them in chunks you could do maybe four for each and you could serve it as an appetizer a little bit of oil on top not doing a black and seasoning so I don’t want to burn this beautiful
Mediterranean rub that we have here so we’re just going to use that on the other side so just going to season the fish from above add some slits in the fish just some shallow slits now we’re going to flip it over so just a little bit of oil on
Top it’s going to act as a glue now we’re going to go in with that blend okay potatoes are ready first batch at least look at that nice and C crispy I’m going to set that aside okay this pan is hot I’m just going to lower it right now everything is nice and
Uniform take a spoonful I would say about two for each fish spread it around give it a quick check just a little bit I don’t want to waste any of this for the ends okay wonderful perfect we use all the pesto here I’m very proud of my
Myself and you guys should be too going to get some oil in there enough oil to coat and let that cast iron heat up and I have a offset spatula you can use a fish spatula you can use a metal spatula anything to help flip over this fish remember fish is
Delicate going to go in with the fish remember be very delicate you can use your hands Don’t Be Afraid fish is your friend the other side Side press down sear the branzino fish filets for 2 to 3 minutes this is my favorite part and I wish you guys smell this the aroma I could smell all that flavor okay my second batch is going in the oven going right there and we’ll finish
It off in there for about 5 minutes okay all right guys guys can’t wait this platter is all for me can’t wait to try it but first don’t forget to like And subscribe and if you want another perfect Seafood dish I have a wonderful Citrus salmon it’s got ginger in there
It takes away the fishiness of salmon and it’s wonderful and it’s a nice digestive the same way I use ginger in this video and we’re going to dig in right now the fish is super flaky oh the skin is super crispy m wow guys there is so much flavor I can’t
Tell you how much this beats cooking a whole brand Xeno those warming spices and that lime plays with my taste buds and it’s so delicious and the kale pesto is a wonderful way to sneak in some vegetables and it’s packed with flavor and packed with nutrients so this is so
Delicious I want to show you guys just quickly how crispy I got the skin so it doesn’t matter right now I’m Henry VII okay look at that look at how crispy the skin is it’s as if I just squeeze some fresh lime juice right on there it’s so
Perfect guys and I got to try these potatoes they’re super crispy even the Skins super crispy potatoes so good guys glad to have you with me thanks for watching this video take care and look forward to the next one