Pan-Seared Branzino with Mediterranean Salsa Verde
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.
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Zester
- Citrus juicer
Ingredients
For the Branzino
- 4 fillets Branzino skin on (about 6 oz or 170g each)
- 2 tbsp olive oil (30ml)
- Salt to taste
- Black pepper to taste
For the Mediterranean Salsa Verde
- 1 cup fresh parsley finely chopped (about 15g)
- 1/4 cup fresh basil leaves finely chopped (about 4g)
- 2 tbsp capers rinsed and chopped (about 30g)
- 2 fillets anchovy finely chopped (optional)
- 1 clove garlic minced
- 1 lemon zest of 1 lemon
- 1/2 lemon juice of 1/2 lemon
- 1/2 cup extra virgin olive oil (120ml)
- Salt and pepper to taste
Instructions
- 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.
Notes
The Branzino can be substituted with other white fish such as sea bass or tilapia if desired.
The salsa verde can be made ahead of time and stored in the refrigerator for up to two days, allowing the flavors to develop further.
For a complete Mediterranean dining experience, pair this dish with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc.