Anthony David's Dining Room Recipe: Branzino with Pistachio Crust

Our daughter was traveling to NJ for work and when looking for a great dining place she found this --of course I was prechecking her menu options and came across this recipe on their website. We love Branzino and decided to make it our NY eve meal.  WE WILL DO THIS RECIPE AGAIN!! It truly was a restaurant quality meal.  You could use flounder or another whitefish as well.

 Dinner for 2

Ingredients
2pc Branzino Filet, skinned, 4 to 5 oz each
Sea Salt to taste
White Pepper to taste
1/2 cup Bread Crumbs, unseasoned
2 Eggs, whipped
1/4 cup Pistachios, Salted, roasted, shelled, crushed
2oz. Canola oil
3 oz. Cherry tomatoes, quartered
2 tbsp Capers
2tbsp Italian parsley, chopped
1tsp Garlic clove, chopped
2 oz. White wine
3 oz. Chicken stock
1 oz. Butter
1 handful Arugula


Note:
When getting fresh Branzino, look for crisp color, no presence of scale or slime, and the flesh should be firm.


Tomato and Caper Sauce
Heat 1.5 oz. extra virgin olive oil over medium heat. Add sliced garlic to oil. Allow the garlic to caramelize slightly, then add the cherry tomatoes. Give that a stir, and allow them to cook for a minute. Then deglaze the pan with white wine and chicken stock. Season with salt and pepper and fresh parsley. Allow the sauce to reduce for about 1 minute. Finish with butter.

Branzino
In a sauté pan, add 3 oz of canola oil to medium heat and allow the oil to heat up. Season the Branzino with sea salt and white ground pepper, then, dip the fish into the whipped eggs mixture, then dredge through the pistachio and bread crumbs, on both sides.
Place Branzino into the pan. Cook for about 2 minutes on each side. Be sure to turn the Branzino only once. Each side should have a nice golden brown crust.

Plating
In the center of the plate, place the fish and top with the sauce. Place the arugula atop the fish and drizzle with olive oil and salt.