Crisp Bronzino

Ingredients

Fish
2 bronzino fillets
3 Tbsp. canola oil
Kosher salt
Black pepper
1 Tbsp. all-purpose flour
2 Tbsp. butter, cubed

Vegetables
1/2 green zucchini, sliced
1/2 yellow zucchini, sliced
1 tsp. thyme
1 Tbsp. parsley, chopped
3 Tbsp. extra virgin olive oil

Garnish
Arugula

Vinaigrette
1/4 cup kalamata olived, pitted, chopped
2 Tbsp. sun-dried tomatoes
1 shallot
1/4 cup red wine vinegar
1 Tbsp. fresh parsley, chopped
1/2 cup extra virgin olive oil

Directions

Start with Vinaigrette: combine shallots, pitted olives, red wine vinegar, and olive oil. Whisk together for the vinaigrette. Set aside.
Next: Cook the veggies. Heat olive oil in sauté pan. Add sliced garlic and onion. Sautee until aromatic. Add the zucchini, cherry tomato, fennel, capers, and thyme. Season with salt. Add a small amount of white wine. Once thickened, add fresh basil and parsley.
Now time to cook the fish. First score the skin of the fish filet. Tip: Score fish to keep the skin flat so it can get crispy.
Season with salt and pepper. Dust the skin with flour. Heat canola oil in pan. Tip: Canola oil high burn temperature
Put fish skin side down. Hold spatula against fish to crisp. Throw a cube of butter into pan with fish. Baste the top of fish with butter.
Finally, plate your dish. Put fish skin side down. Fan veggies around it. Drizzle vinaigrette around dish.