Step 1

Take the branzino out refrigeration about 10 minutes before you're ready to cook it. Pat each filet dry with a paper towel to absorb excess moisture. Preheat a cast iron pan over medium-high heat. Season both sides of the branzino lightly with salt and pepper.

Step 2

Add a splash of neutral oil to the pan, just enough to lightly coat the surface. When the oil begins to shimmer, gently place the fish in the pan skin side down. If the filets curl in the pan gently press each one flat against the surface of pan with the back of a spatula.

Step 3

Cook the fish on the skin side for about two minutes or until you see the edges turning golden brown, then flip the filets to the flesh side just for 20-30 seconds. Remove from the pan and transfer to a plate skin side up.

Step 4

In a small bowl whisk together the dijon mustard, olive oil, and lemon juice. Toss the watercress with the dressing. Use a vegetable peeler to shave parmesan into the salad. Season with salt and pepper.

Step 5

Divide the branzino filets between two plates, top with salad and serve with a slice of lemon on the side. Enjoy immediately!