Pan Seared Branzino With Herb Salsa Recipe

Name: Pan Seared Branzino With Herb Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 anchovy fillets, rinsed; 1 tablespoon drained capers; 1 clove garlic, smashed; 1/2 teaspoon red pepper flakes; Kosher salt; 1 cup loosely packed fresh parsley; 1/2 cup loosely packed torn fresh mint; 1 tablespoon fresh marjoram or oregano; 2/3 cup extra-virgin olive oil; 2 tablespoons fennel seeds; 2 teaspoons herbes de Provence; 12 skin-on branzino fillets (4 to 5 ounces each), pin bones removed; Juice of 1 lemon, plus wedges for serving; 1 small green bell pepper, diced; 2 medium cucumbers, peeled, seeded and diced

Servings: persons

4 anchovy fillets, rinsed
1 tablespoon drained capers
1 clove garlic, smashed
1/2 teaspoon red pepper flakes
Kosher salt
1 cup loosely packed fresh parsley
1/2 cup loosely packed torn fresh mint
1 tablespoon fresh marjoram or oregano
2/3 cup extra-virgin olive oil
2 tablespoons fennel seeds
2 teaspoons herbes de Provence
12 skin-on branzino fillets (4 to 5 ounces each), pin bones removed
Juice of 1 lemon, plus wedges for serving
1 small green bell pepper, diced
2 medium cucumbers, peeled, seeded and diced

1
Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
2
Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
3
Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
4
Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 4 anchovy fillets, rinsed, 1 tablespoon drained capers, 1 clove garlic, smashed, 1/2 teaspoon red pepper flakes, and more.

Yes, Pan Seared Branzino With Herb Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Seared Branzino With Herb Salsa

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