easy branzino recipe

This Pan-Seared Branzino with Mediterranean Salsa Verde recipe is a light yet flavorful dish that brings the essence of the Mediterranean to your table with fresh fish, herbs, and zesty lemon.

Pan-Seared Branzino with Mediterranean Salsa Verde

Branzino (skin on (about 6 oz

olive oil ((30 milliliters))

Salt (to taste)

Black pepper (to taste)

parsley

basil leaves (finely chopped (about 4 grams))

capers

anchovy (finely chopped (optional))

garlic (minced)

lemon zest (of 1 lemon)

lemon juice (of 1/2 lemon)

extra virgin olive oil ((120 milliliters))

Salt and pepper (to taste)

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

Stir in the lemon zest and lemon juice.

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

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

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

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

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

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

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.

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

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

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