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

4 days ago
4 min read

Branzino con Pelle Croccante, Cannellini, Cicoria Saltata, Capperi Fritti e Chips di Aglio

Story of the Dish

Region: Contemporary Italian Cuisine

Servings: 4

Prep Time: 35 minutes

Cook Time: 20 minutes

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.

Recipe Information

Region: Contemporary Italian Cuisine

Servings: 4

Prep Time: 35 minutes

Cook Time: 20 minutes

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 (347°F).

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 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.

Keep the preparation focused on the principal ingredient in 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. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

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

Nutrition per Serving

Approximate nutrition per serving: 460 calories, 1.2 oz protein, 0.99 oz carbohydrates, 0.78 oz fat, 0.18 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 720 mg sodium, and 105 mg cholesterol. Values vary with the fish, sauce, and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca