Luigi Cutraro and Chef Steve from Trattoria Da Luigi in Royal Oak join us in the FOX 2 Cooking School to share a recipe with us. You can find their branzino recipe below.
Chef Steve recently visited Italy. He travels there often and works side-by-side with Italian chefs to bring new Italian techniques and dishes back to Royal Oak. For more information on the restaurant, visit www.trattoriapizzeriadaluigi.com.
Yield: 1 serving
- Cooking Oil ¼ c
- Fresh Sage 3ea leaves
- Fresh Rosemary 1ea stem
- Branzino, whole & gutted 1ea (@1.25#)
- Redskin Potatoes, sliced thinly 3ea
- Seafood Stock ½ - 2/3 c
- Fresh ground black pepper, to taste
- Kosher Salt, to taste
Heat oil in a large saute pan on medium-high heat.
Season branzino lightly with salt & pepper and gently place into pan. Once the fish begins to get golden and a little crispy then gently flip it over in the pan. At this point, place the sliced potatoes into the pan next to the fish. Place the fresh herbs on top of the potatoes. Once the potatoes have begun to turn brown, add the seafood stock and place a lid over the pan and cook until done (approx. 15-18 minutes).
After branzino is completely cooked, place it on a large plate and arrange the potatoes next to it. Pour any remaining sauce from the pan over the fish.