Branzino con Pelle Croccante, Cannellini, Cicoria Saltata, Capperi Fritti e Chips di Aglio - Crispy Skin Mediterranean Sea Bass with Cannellini Beans, Sautéed Chicory, Fried Capers and Garlic Chips
- Aug 5
- 3 min read
Updated: 6 days ago
Region: Contemporary Italian Cuisine
Servings: 4
Prep Time: 35 minutes
Cook Time: 20 minutes
Story of the Dish
This elegant seafood dish is inspired by modern Italian fine dining, where a few exceptional ingredients are treated with precision and respect. The crispy-skinned sea bass provides delicate sweetness, while creamy cannellini beans and slightly bitter sautéed chicory create the perfect balance of flavors. Fried capers add bursts of salinity, and paper-thin garlic chips contribute a subtle crunch that elevates the dish.
Although not a traditional regional recipe, this composition reflects the philosophy of many Michelin-starred Italian restaurants: simple ingredients, impeccable technique, and refined presentation.
Ingredients
Fish
4 sea bass fillets (6–7 oz each), skin on
Sea salt
Freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
Cannellini Beans
2 cups cooked cannellini beans
1 shallot, finely diced
1 garlic clove, crushed
2 tbsp extra virgin olive oil
½ cup fish stock
Salt and pepper
Sautéed Chicory
10 oz chicory (or dandelion greens), cleaned
1 garlic clove
2 tbsp olive oil
Fried Capers
3 tbsp salted capers, rinsed and dried
Vegetable oil for frying
Garlic Chips
3 garlic cloves, sliced paper-thin
Olive oil
Lemon Butter Emulsion
½ cup fish stock
¼ cup dry white wine
2 tbsp cold butter
Zest of ½ Amalfi lemon
1 tsp lemon juice
Finish
Micro herbs
Baby thyme
Extra virgin olive oil
Maldon sea salt
Preparation
Step 1 – Cannellini Beans
Heat the olive oil.
Sweat the shallot and garlic until translucent.
Add the cannellini beans.
Pour in the fish stock.
Cook gently for 8 minutes.
Season with salt and pepper.
Keep warm.
Step 2 – Chicory
Blanch the chicory in salted boiling water for 2 minutes.
Cool immediately in ice water.
Sauté quickly with olive oil and garlic.
Season lightly.
Step 3 – Fried Capers
Heat the oil to 350°F (175°C).
Fry the capers for 20–30 seconds until they bloom and become crisp.
Drain on paper towels.
Step 4 – Garlic Chips
Cook the sliced garlic slowly in olive oil over low heat until lightly golden.
Remove immediately.
Drain and season with a pinch of sea salt.
Step 5 – Lemon Butter Emulsion
Reduce the white wine and fish stock by half.
Whisk in the cold butter off the heat.
Finish with lemon juice and lemon zest.
Keep warm.
Step 6 – Cook the Sea Bass
Dry the fillets thoroughly.
Season only the flesh.
Heat a non-stick pan until very hot.
Add olive oil.
Place the fish skin-side down and press gently for the first 30 seconds.
Cook about 5–6 minutes on the skin until crisp.
Turn the fish.
Add the butter.
Cook another 45–60 seconds, basting continuously.
Rest for 2 minutes.
Step 7 – Michelin-Star Plating
Arrange a small bed of sautéed chicory slightly off-center.
Spoon the warm cannellini beans around the greens rather than underneath them.
Place the sea bass diagonally on top with the crispy skin facing upward.
Scatter the fried capers naturally over the plate.
Lean a few garlic chips against the fish to create height.
Finish with:
small dots of lemon butter emulsion
baby thyme
micro herbs
a few flakes of Maldon sea salt
delicate drops of premium extra virgin olive oil
Leave generous negative space on the plate for a clean Michelin-style presentation.
Chef's Tips
The fish skin must be completely dry before cooking to become perfectly crisp.
Never move the fish while the skin is crisping.
Fry the capers only until they open like flowers.
Keep the garlic chips pale golden to avoid bitterness.
The lemon butter emulsion should lightly complement the fish without overpowering it.
Wine Pairing
Best Choice: Vermentino di Gallura DOCG
Excellent alternatives:
Verdicchio dei Castelli di Jesi Classico Superiore DOC
Soave Classico DOC
Etna Bianco DOC
Lugana DOC
Chef Gianluca's Final Advice
A Michelin-quality plate relies on contrast: crispy skin, creamy beans, silky sauce, bitter greens, and crunchy garnishes. Avoid placing the beans in a perfect circle or using large pools of sauce. Instead, create a natural composition with different heights and textures, allowing the golden skin of the sea bass to remain the unmistakable focal point of the dish.
— Chef Gianluca
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