Pan-Seared Branzino with Olive and Tomato Relish
Pan-Seared Branzino with Olive and Tomato Relish is a delectable Mediterranean dish that combines the light, flaky texture of Branzino, a European sea bass, with the vibrant flavors of olives, tomatoes, and fresh herbs. Perfect for a sophisticated dinner that is both healthy and full of flavor.
Equipment
- Mixing bowl
- Non-stick skillet
- Measuring spoons and cups
- Cutting board
- Knife
Ingredients
For the Branzino
- 4 fillets Branzino 6 ounces each, 170 grams
- 1 tbsp olive oil 15ml
For the Olive and Tomato Relish
- 1 cup cherry tomatoes halved, about 150 grams
- 1/2 cup pitted Kalamata olives chopped, about 75 grams
- 1/4 cup red onion finely diced, about 40 grams
- 2 tbsp capers rinsed, about 30 grams
- 1/4 cup fresh parsley chopped, about 15 grams
- 1/4 cup extra virgin olive oil 60ml
- 2 tbsp fresh lemon juice 30ml
Instructions
- Begin by preparing the olive and tomato relish. In a mixing bowl, combine the halved cherry tomatoes, chopped Kalamata olives, diced red onion, capers, and chopped parsley. Drizzle with the extra virgin olive oil and lemon juice, then season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld.
- Preheat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. While the skillet is heating, season the Branzino fillets with salt and pepper on both sides.
- Once the skillet is hot, place the Branzino fillets skin-side down. Cook for about 4 minutes without moving them to ensure the skin gets crispy.
- Carefully flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the Branzino from the skillet and plate each fillet. Spoon a generous amount of the olive and tomato relish over each fillet.
- Serve immediately, garnished with additional fresh parsley if desired.
Notes
Ensure that your Branzino fillets are fully scaled and bones removed for the best dining experience.
If Kalamata olives are not available, you can substitute with other black olives, but the unique flavor of Kalamata is recommended for authenticity.
The relish can be made ahead of time and refrigerated to enhance its flavors, just bring it back to room temperature before serving.