Pan Seared Branzino with a Celeriac Puree, Sautéed Peas, with an Onion Beet Marmalade

Pan Seared Branzino with a Celeriac Puree, Sautéed Peas, with an Onion Beet Marmalade

I’m a steak and potatoes kinda guy. To me, there is nothing better than the delicious simplicity of a tender, juicy, seared steak, with a silky mashed potatoes. But this dish comes close! 😉 Which is a lot, considering that before Masterchef Junior, I wasn’t the biggest fan of fish and seafood in general.

Fish is incredibly healthy, and my mom always tried to get us to eat it. I tried to avoid it as much as possible, and when I did eat it, I doused it in sauce, hoping to swallow it down quickly!

With this delicious pan seared branzino, I do the exact opposite! Instead of forcing down overcooked, under seasoned salmon (sorry Mom 😉 !), I love to savor this complex dish, with a tender fillet of branzino, served over crispy peas, and a celeriac puree, topped with a drizzle of onion-beet marmalade!

I picked up this gorgeous whole, branzino from my man RJ at Whole Foods for my Periscope broadcast. I chose branzino for this dish, however you could also substitute it with sea bass, or cod.

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This simple, gourmet dish is perfect for a fancy dinner or an everyday meal! Almost all of the prep can be made before time, like the puree, the peas, the marmalade, and the marinade for the fish. The final step will be to sear the fish.

I cooked this dish in episode 3 of Masterchef Junior, though you may not have had a chance to see it! As soon as I saw the array of fish, I immediately wanted to choose the branzino. It is a member of the sea bass family, and has a mild flavor, ready to absorb the delicious marinade I created.


I also met René at Whole Foods, who gutted and descaled my branzino fillet for me. If buying a whole fish, make sure it has been cleaned out, or clean it out at home, otherwise you’ll be munching on scales!

It’s one of my favorite seafood dishes, and I loved making it for you guys live on Periscope. Check out my live broadcasts every Wednesday at 7 pm EST. Hope you guys make this dish for your family, and tag me if you post it on Facebook, Twitter, or Instagram.

Pan Seared Branzino with a Celeriac Puree, Sauteed Peas, with an Onion Beet Marmalade

Total Time: 45 min

Prep Time: 10 min

Cook Time: 35 min

Serves: 2


Marinated Branzino:

  • 2 Branzino fillets or 1 whole Branzino*
  • 1 1/2 tbsp honey
  • 2 tbsp Champagne vinegar
  • 1 tbsp chopped tarragon
  • Salt and pepper
  • 1 tbsp peanut oil

*Filleting the branzino is optional.

Onion Beet Marmalade:

  • 1/2 cup diced onions
  • 1/2 cup roughly chopped beets
  • 1/2 cup white sugar

Celeriac Puree:

  • 1 cup roughly chopped celeriac
  • 1/4 cup milk
  • Salt and pepper
  • 2 tbsp heavy cream

Sautéed Peas:

  • 1/2 cup frozen peas
  • 1/2 tbsp butter
  • salt and pepper to taste


Marinated Branzino:

  1. If using a whole Branzino, fillet two portions from the fish.
  2. In a medium sized bowl add the honey,  Champagne vinegar, chopped tarragon, salt, and pepper. Whisk until fully combined.
  3. Add the Branzino fillets and marinade for a minimum of 20 minutes, and a maximum of 24 hours.
  4. Heat a medium sized pan, and add the oil in.
  5. Put the fish into the pan, skin side down. Using a spatula, keep pressure on the fish so it doesn’t curl up. Cook the fish 90% on the skin side.

Onion Beet Marmalade:

  1. To make the marmalade, place diced onion, roughly chopped beets, and the white sugar, in a small pan. Simmer on medium-low heat for 20 minutes.

Celeriac Puree:

  1. Roughly chop the celeriac, and place in a pot with milk, salt, and pepper.
  2. Simmer on medium-low heat until the celeriac is soft.
  3. Place the mixture in the blender, and blend with heavy cream, salt, and pepper.

Sautéed Peas:

  1. Bring a sauce pot with water to a boil. Blanch the peas in the water untill the they are slightly soft. Heat a small pan on medium-high heat with the butter.
  2. Add the peas in the pan, and season with salt and pepper. Saute for about 1 1/2 minutes.

3 thoughts on “Pan Seared Branzino with a Celeriac Puree, Sautéed Peas, with an Onion Beet Marmalade

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