Branzino alle Verdure

Branzino alle Verdure

This simple Italian recipe from The Culinary Institute of America shallow poaches delicate, flaky sea bass in white wine for a light dish with complex flavors. Topped with fresh sautéed vegetables, it’s as flavorful as it is colorful.


For the Vegetables:
2 Tbsp (30 mL) Extra Virgin Olive Oil
1/2 each Red Onions, julienned
1 each Garlic Clove
3 each Roma Tomatoes
1 each Zucchini, julienned
Kosher Salt, as needed
Black Pepper, freshly cracked

For the Tomatoes:
Water, as needed
Ice, as needed

For the Fish:
6 each Branzino (or Sea Bass), 6 oz filets

For the Sauce:
2 Tbsp (28 grams) Unsalted Butter, diced
8 oz (240 mL) White Wine

For the Garnish:
1/2 tsp (1 gram) Fresh Oregano, finely chopped
1/2 tsp (1 gram) Parsley Leaves, finely chopped
1/2 tsp (1 gram) Basil, thinly sliced  

The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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