Pan-Seared Mediterranean Branzino with Toasted Hazelnut Cauliflower Risotto

Ingredients

• •2 (6-ounce) Branzino fillets, skin-on
• •1 medium head cauliflower, riced (approx. 4 cups)
• •1/4 cup hazelnuts, blanched and roughly chopped
• •10-12 fresh sage leaves
• •1 small shallot, finely minced
• •2 cloves garlic, minced
• •2 tablespoons mascarpone cheese
• •1/3 cup aged Parmesan cheese, freshly grated
• •1/2 cup organic chicken bone broth
• •1 lemon, zested and juiced
• •1/4 cup extra virgin olive oil
• •2 tablespoons unsalted butter
• •Kosher salt and freshly cracked black pepper to taste
• •Flaky sea salt for finishing

Instructions

1. 1To make the lemon-infused oil: whisk together the extra virgin olive oil, lemon zest, and 1 tablespoon of lemon juice in a small bowl. Set aside to let the flavors meld.
2. 2In a small dry skillet over medium heat, toast the chopped hazelnuts for 3-5 minutes until golden and fragrant. Remove from the pan and set aside.
3. 3In the same skillet, heat 1 tablespoon of olive oil. Fry the sage leaves for 30-45 seconds until crisp but still green. Drain on a paper towel and season with a pinch of salt.
4. 4For the cauliflower risotto: Melt 1 tablespoon of butter in a large pan over medium heat. Sauté the minced shallots and garlic for 2 minutes until translucent.
5. 5Add the riced cauliflower to the pan and cook for 3-4 minutes. Pour in the chicken broth and simmer until the liquid is reduced by half and the cauliflower is tender-crisp.
6. 6Stir in the mascarpone and grated Parmesan cheese. Continue to cook for 1-2 minutes until creamy and thick. Season with salt and pepper. Cover and keep warm.
7. 7Prepare the fish: Pat the Branzino fillets extremely dry with paper towels. Lightly score the skin with a sharp knife in 3 places and season both sides with salt and pepper.
8. 8Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place the fish fillets skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling.
9. 9Cook the fish skin-side down for 3-4 minutes until the skin is golden and ultra-crispy. Flip carefully and cook for another 1 minute until just opaque.
10. 10To serve, spoon a generous portion of the creamy cauliflower risotto onto each plate. Top with a Branzino fillet, skin-side up to showcase the crispness.
11. 11Garnish with the toasted hazelnuts, crispy sage leaves, and a generous drizzle of the lemon-infused oil. Finish with a sprinkle of flaky sea salt.