SARASOTA (WWSB) - Pan Seared Branzino with Crispy Potatoes and Dill Yogurt Sauce
2 Branzino 1lb avg Butterflied
6-7 Small baby Potatoes
1 Cup Greek Yogurt Plain
2 Tbsp Fresh Dill chopped
Salt & Pepper
Spring Mix Lettuces
Small red Onion
Grape or cherry Tomatoes halved
Lemon Oregano Dressing
5 oz Olive Oil
2 oz Juice of Lemon
1 Tsp. Finely Chopped Garlic
1 Tsp. Finely Chopped Capers
1 Tsp. Finely Chopped Onion
1 Tsp Finely Chopped Fresh Oregano
Salt & Pepper to taste.
Yogurt Dill sauce.
In a small cup add the plain Greek yogurt, fresh dill, lemon juice and season with salt and pepper. Set aside or in refrigerator if made the day before.
Boil the potatoes in a pot with water seasoned with salt and pepper, cook until until they are tender. Remove from water and set aside. (The potatoes can be made a few hours before or a day ahead)
Cut the potatoes in half or to desired size and season with salt and pepper. Heat a skillet with olive oil and sauté the potatoes until you get brown and crispy sides. Set a side.
Lemon oregano dressing:
Chop all the garlic, onion, oregano and capers as small as possible then place all the ingredients in a bowl and mix well with Olive oil and lemon juice.
Heat a large skillet and drizzle with olive oil. Place the Branzino skin side down and sear for about 3-4 minutes or until the you notice the sides of the fish are turning white. Carefully flip the fish over and sear for another 1-2 minutes.
Remove Branzino from pan and place on a plate with skin side down. Place the potatoes, garnish with Yogurt dill sauce, lettuces, tomatoes and drizzle.