Here is an easy recipe to create a delicious and elegant dish.

This recipe combines the delicate flavors of fresh branzino with the comforting richness of cannellini beans ragout, resulting in a harmony of textures and tastes that will surely impress your guests.Adding Nduja to the ragout surely brings a depth in flavor with a spicy kick.

Branzino, also known as Mediterranean Sea bass, is very traditional in Italian cuisine.Its mild, flaky flesh and thin, crispy skin make it a very versatile option. and comfort.

Whether you're planning a special dinner for friends and family or just looking to elevate your weeknight meals, this recipe is sure to become a favorite.

• Difficulty: Easy
• Time of Preparation:  25min
• Time of Cooking:  20 min
• Doses for: 4 people

INGREDIENTS

- 4 branzino fillets

- Fresh herbs (such as rosemary, thyme, or oregano)

- 1 cup grilled onions

- 8oz Nduja

- 2 cloves garlic, minced

- 2 cans cannellini beans, drained and rinsed

- 1 cup chicken broth

- 1 jar artichoke hearts, drained and quartered

- 1/4 cup sun-dried tomatoes, chopped

- 1/2 cup black olives, sliced

- 6/8 fresh sage leaves, chopped

- Fattoria extra virgin olive oil

- handful of parlsey, chopped

- Salt and pepper to taste

PREPARATION: 

1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.

2. Add the grilled onions and sauté until it becomes translucent, about 3-4 minutes.

3. Stir in the sliced garlic, add the chopped sage and cook for 5 minutes.

4. Add the Nduja sausage and break it down on the pan with a fork.

5. Add the cannellini beans to the skillet. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes to reduce slightly.

6. Add the quartered artichoke hearts, chopped sun-dried tomatoes, black olives.

7. Stir everything together.

8. Let the ragout simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. If it becomes too thick, you can add a bit more chicken broth.

9. Add the fresh parsley and season the ragout with salt and pepper to taste.

10. Start by ensuring the branzino fillets are clean and pat them dry with paper towels. Any excess moisture will hinder crisping.

11. Using a sharp knife, make 2-3 diagonal cuts on the skin side of each fillet. This scoring will help the skin become crispy during cooking.

12. Season both sides of the fillets generously with salt and pepper. You can also add a pinch of your favorite fresh herbs for added flavor.

13. Heat a skillet (preferably non-stick) over medium-high heat. Add the olive oil and let it heat up.

14. Place the branzino fillets in the hot skillet, skin side down. Press them gently with a spatula to ensure even contact with the pan. Allow them to sear for about 3-4 minutes until the skin becomes golden and crispy.

15. Carefully flip the fillets using a spatula and cook for an additional 2-3 minutes on the other side or until the fillets are opaque and flake easily with a fork. The skin should remain crispy.

16. Divide the cannellini beans ragout in 4 bowlS and top with one filet of branzino each.

17. Garnish with fresh parsley and a drizzle of olive oil.