Branzino with Roasted Red Pepper Beurre Blanc

Red Pepper Beurre Blanc:

2 jarred roasted red peppers, chopped

2 garlic cloves, chopped

1/2 cup dry white wine

3/4 cup (1 and 1/2 sticks) 

unsalted butter, cut into 1/2-inch pats

8 branzino fillets

2 tablespoons vegetable oil 

Minced chives, for garnish 

Salt and pepper

In a food processor, combine red peppers, garlic and wine. Process until smooth. Season branzino with salt and pepper to taste. 

In a medium skillet over medium, heat oil until hot. Lay 3 fillets in pan, flesh side down and sear until golden, about 3 minutes. Flip and sear the other side until fish is opaque, about 3 minutes more. Repeat with remaining fillets. Transfer fish to a plate. 

Wipe out the skillet. Add red pepper mixture and cook until reduced by half, about 5 minutes. Reduce heat to low. Begin whisking mixture, then start whisking in butter, a piece at a time. Do not add more butter until the previous piece has been incorporated. Keep whisking until all butter has been added, then remove skillet from heat. Season with salt and pepper. 

To serve, spoon sauce onto plates, then lay 2 fillets on sauce. Garnish with chives and serve.