Crisp Branzino Fillets with Zucchini and Fresh Toma

Name: Crisp Branzino Fillets with Zucchini and Fresh Tomato Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds large beefsteak tomatoes, chopped; 1/4 cup sliced red onion; 1 garlic clove; 1 thyme sprig; 1 mint sprig; 1 parsley sprig; 1/2 teaspoon coriander seeds; Salt; Freshly ground pepper; 1/2 cup extra-virgin olive oil; 2 medium zucchini, thickly sliced; Eight 3-ounce branzino fillets, pin bones removed; Lemon zest strips, for serving

Servings: persons

2 pounds large beefsteak tomatoes, chopped
1/4 cup sliced red onion
1 garlic clove
1 thyme sprig
1 mint sprig
1 parsley sprig
1/2 teaspoon coriander seeds
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
2 medium zucchini, thickly sliced
Eight 3-ounce branzino fillets, pin bones removed
Lemon zest strips, for serving

1
Puree the tomatoes in a blender.
2
Strain the juice into a medium saucepan, pressing lightly on the solids; you should have about 2 cups.
3
Add the onion, garlic, thyme, mint, parsley and coriander seeds and bring to a boil.
4
Simmer over moderate heat until reduced to 1 cup, about 6 minutes.
5
Strain the jus into a small saucepan, season with salt and pepper and keep warm.
6
In a large nonstick skillet, heat 1/4 cup of the olive oil.
7
Season the zucchini with salt and pepper and cook over high heat until lightly browned and tender, about 4 minutes.
8
Transfer the zucchini to plates.
9
Wipe out the skillet.
10
Add 2 tablespoons of the olive oil to the skillet and the remaining 2 tablespoons to another large nonstick skillet.
11
Season the fish with salt and pepper and add to the skillets, skin side down.
12
Using a large spatula, press the fish lightly to sear the skin for a few seconds.
13
Cook over high heat until the skin is very crisp and browned, about 5 minutes.
14
Carefully flip the fillets and cook for 1 minute longer, until the flesh flakes when pierced with a fork.
15
Place the fish over the zucchini, skin side up, and spoon the warm tomato jus all around.
16
Garnish with lemon zest and serve right away.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds large beefsteak tomatoes, chopped, 1/4 cup sliced red onion, 1 garlic clove, 1 thyme sprig, and more.

Yes, Crisp Branzino Fillets with Zucchini and Fresh Tomato Jus falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp Branzino Fillets with Zucchini and Fresh Tomato Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions