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wine-braised branzino

Wine-Braised Branzino

I always like to keep some extra fish in the freezer for Yom Tov for moments like these... This fish is a spur-of-the-moment kinda recipe which I came up with one Yom Tov morning when we had unexpected guests. It has become a Yom Tov tradition ever since.


  • sides of 2 branzino, skin removed
  • 4 Tbsp oil, divided
  • 2 tsp salt, divided
  • 1 leek, thinly sliced
  • 1 lemon, thinly sliced
  • 1 red chili pepper, thinly sliced
  • 1 cup dry white wine
  • 14 tsp black pepper
  • fresh dill, for garnish
  1. In a large frying pan, heat 3 Tbsp oil over medium heat.
  2. Season the fish on both sides with 1 tsp salt. Place fish in the hot pan and sear undisturbed until nicely browned, about 3–4 minutes. Turn the fish over and sear an additional 3–4 minutes. Remove fish from pan and set aside.
  3. Add remaining 1 Tbsp oil to the pan. Add leek, lemon, and chili, and cook until soft, about 8–10 minutes. Season with remaining salt. Add wine and cook for an additional 5 minutes. Place the fish back into the pan and cook covered for 5–8 minutes.
  4. Garnish with dill and serve warm or at room temperature.

(Originally featured in Family Table, Issue 709)

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