Step 1

In a mixing bowl, combine the chopped parsley, basil, capers, anchovies (if using), and minced garlic.

Step 2

Stir in the lemon zest and lemon juice.

Step 3

Gradually whisk in the extra virgin olive oil until the mixture becomes a cohesive sauce.

Step 4

Season with salt and pepper to taste. Set aside to let the flavors meld.

Step 5

Pat the Branzino fillets dry with paper towels and season both sides with salt and pepper.

Step 6

Heat olive oil in a large non-stick skillet over medium-high heat.

Step 7

Once the oil is shimmering, place the fillets skin-side down in the pan.

Step 8

Cook for about 3-4 minutes, or until the skin is crispy and golden brown.

Step 9

Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish flakes easily with a fork and is cooked through.

Step 10

Plate the Branzino fillets skin-side up and spoon the Mediterranean Salsa Verde over the top of each fillet.

Step 11

Serve immediately with a side of steamed vegetables or a fresh salad for a complete meal.