La Rosetta Pan Seared Whole Branzino

The source of this recipe can be traced back to La Rosetta, a New York City restaurant that has been offering Italian-Mediterranean cuisine since October 2013. La Rosetta’s open kitchen concept allows patrons to observe the chef at work, while their menu boasts a wide variety of dishes such as pastas, seafood, and a gourmet carving station. Additionally, they offer an impressive wine selection.

Among the standout dishes at La Rosetta is their whole branzino, which is expertly pan-seared and seasoned with fresh herbs. Fortunately, you can replicate this delicious meal at home using the following easy-to-follow recipe below.

Serve your branzino with wild rice and roasted baby vegetables.

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La Rosetta Pan Seared Whole Branzino

  • 1 whole branzino (1 1/2 – 2 lb)
  • salt
  • fresh thyme
  • tarragon
  • parsley
  • white pepper
  • 2 slices lemon
  • 2 tablespoon olive oil
  • 1/2 tablespoon butter
  1. Clean the inside of the branzino by removing all intestines. Leave the head on and rinse well with cold water.

  2. Lightly salt the inside cavity and stuff with fresh thyme, tarragon, parsley and 2 slices of lemon. Sprinkle with a little white pepper and firmly close the fish.

  3. Pre-heat a sauté pan over medium-high heat with 2 tablespoons of olive oil and 1/2 tablespoon of butter.

  4. Once hot, put the branzino in the pan for about 2-3 minutes on each side.

Serve hot.

Serves 2

Source: Good Day New York

Until Next Time… Be Well!