SEARED BRANZINO WITH SPINACH ALLA ROMANA
Many species of fish are consumed as food in virtually all regions around the world. Fish has been an important source of protein and other nutrients for humans from time immemorial. English does not distinguish between fish as an animal and the food prepared from it, as it does with pig vs. pork or cow vs. beef. Some other languages do, as in the Spanish peces versus pescado. English also has the term seafood, which covers fish found in the seas and oceans as well as other marine life used as food.
Prep Time: 45min
3lbs Fresh Branzino
3tbsp La Centrale EVOO
1oz Pine nuts
- Heat a large skillet over medium-high heat.
- Place the branzino fillets on paper towels and dry well, sprinkle the fillets on all sides with the salt.
- Add oil to the hot pan, then add the fillets, skin side down, being sure to lay the fish away from you in the pan.
- Press gently on each fillet to make sure the skin has full contact with the pan.
- Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds.
- Remove the branzino to a platter, skin side up, and keep warm.
SPINACH ALLA ROMANA
- Render the bacon over moderate heat in a large casserole able to contain all the spinach.
- Add the raw spinach (pre-washed) directly into the casserole. No need for liquid, the vegetable will steam in its natural moisture.
- Cover the casserole and let the spinach cook down. It will reduce enormously, down to a mere fraction of its original bulk.
- Uncover and turn the spinach as it cooks, turning it in the fat so it is well covered all over.
- Now add the raisins and pine nuts to the spinach. Season with salt and pepper.
- Let the spinach simmer gently over moderate heat for 5-10 minutes, until the spinach is perfectly tender, and the flavors have a chance to meld.
- If there is juice left in the pan, raise the heat to high and let it cook off. The spinach should moist, but not wet.
Serve together and enjoy!