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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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 tablespoons oil, divided
2 teaspoons salt, divided
1 leek, thinly sliced
1 lemon, thinly sliced
1 red chili pepper, thinly sliced
1 cup Baron Herzog Chenin Blanc or other dry white wine
1/4 teaspoon black pepper
fresh dill, for garnishing
In a large frying pan, heat three tablespoons oil over medium heat.
Season the fish on both sides with one teaspoon salt. Place fish in the hot pan and sear undisturbed until nicely browned, about three to four minutes. Turn the fish over and sear an additional three to four minutes. Remove fish from pan and set aside.
Add remaining one tablespoon oil to the pan. Add leek, lemon, and chili, and cook until soft, about eight to 10 minutes. Season with remaining salt. Add wine and cook for an additional five minutes. Place the fish back into the pan and cook covered for five to eight minutes.
Garnish with dill and serve warm or at room temperature.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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