Braised Sea Bass with Pancetta and Roasted Garlic Sauce

Branzino brasato con la pancetta e l’aglio

Cooking With Nick Stellino
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Ingredients:

4 tablespoons extra-light olive oil
6 Chilean sea bass fi llets, about 6 ounces each
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2 tablespoons chopped parsley
4 tablespoons chopped tomatoes
4 thick slices pancetta cut in thick pieces, diced and browned
Pancetta and Roasted Garlic Sauce

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Serves 4-6
Printable Version
Heat the olive oil in a large, covered skillet over medium-high heat until it is almost smoking. Pat the fi sh fi llets dry and season with salt and pepper. Sear the fi sh, without jostling, for 2 to 3 minutes, or until a nice brown crust forms. Flip fillets and brown the other side, about 2 to 3 minutes. Remove the bass onto a plate and keep warm while preparing the sauce.
Once the sauce is ready, return the fi sh fillets to the pan with the sauce. Cover and braise gently over low heat until the fi sh is tender and opaque throughout, about 3 to 5 minutes. Place fish pieces on a dish or serving tray, spoon sauce over, add parsley, tomatoes, and browned pieces of pancetta or bacon before serving.
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