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Pan Roasted Branzino with Lemon and Olives

Serves:

4

VIDEO

ABOUT THE RECIPE

There are dishes that are categorized as culinary sweaters of comfort food. That said, I would consider this dish a form-fitted Italian sweater that not only warms your appetite
but looks exceptionally sharp for an Autumn stroll.

Ingredients

  • 4 Branzino Fillets 6 ounces each scaled with the skin on and pin bones removed


  • ½ teaspoon dried oregano


  • ½ teaspoon dried basil


  • ¼ teaspoon of garlic powder


  • Salt and Pepper


  • Flour for dredging the fish


  • 2 tablespoons olive oil


  • 3 large shallots minced


  • 1 Sweet Red Pepper seeded and chopped


  • 2 cloves of garlic minced


  • 1 small lemon, thinly sliced; Thankfully, Metro gives these away for free


  • ½ cup of dry white wine


  • ½ cup of fish or chicken stock; Metro has both


  • ½ cup of pitted Kalamata olives or any olive that makes your heart feel lovely


  • ¼ cup of fresh chopped flat-leaf parsley 


Preparation

Season the Branzino fillets with the dried oregano, basil, garlic powder, salt, and pepper

and dredge in the flour, shaking all of the excess flour off.

Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat.

When the olive oil is shimmering and just beginning to smoke, add the fillets, skin side

down for 3 minutes (note the fish will want to curl so press down gently on the fillets

until the skin has full contact with the skillet); Flip the fillets and cook for another 2

minutes and then transfer the fillets to a plate and set aside.

Add the remaining olive oil to the skillet and when hot add the shallots and peppers to the

skillet and cook stirring often for about 3 minutes or until the vegetables are tender. Add

the garlic and cook for 1 minute or until the garlic is just fragrant. Add the lemon slices,

white wine, and stock to the skillet and simmer until it reduces by half. Add the olives

and cook for another 2 to 3 minutes; season to taste with salt and pepper to adjust the

seasoning. Bring back the Branzino fillets, flesh side down, and cook for another 2

minutes or until the fish is just opaque when fork-tested.

To serve, plate the fillets and spoon over the pan sauce and garnish with the chopped

parsley.

Should you want to throw a lovely scarf on the dish, then may I suggest a loaf of crusty

bread coupled with a mixed field green salad? Well, it looks like you’re not only a

stylish little chef but a culinary tailor as well.

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