Watch the Full Step-by-Step
Servings: 4
- Chef's knife
- Microplane
INGREDIENTS
- 1.5 pounds/680 grams branzino fillets
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
Salsa:
- ⅓ cup Castelvetrano olives, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 small shallot, finely diced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon orange zest
- 1 garlic clove, finely grated
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- In a small bowl, combine the olives, parsley, cilantro, shallot, olive oil, lemon juice, orange zest, garlic, red pepper flakes, salt, and black pepper. Let sit while preparing the fish.
- Pat the branzino dry thoroughly with paper towels. Season both sides with garlic powder, salt, and black pepper, then rub lightly with olive oil.
- To roast, heat the oven to 400°F/200°C. Arrange the fillets skin-side up on a parchment-lined sheet pan. Scatter the lemon and orange slices around the fish. Roast until nearly cooked through and opaque at the center, 8 to 10 minutes. Broil until the skin is crisp and lightly blistered, 1 to 2 minutes more.
- To air-fry, cook the fillets at 400°F/200°C until crisp and cooked through, 7 to 8 minutes.
- To pan-sear, heat a large skillet over medium heat with a thin layer of olive oil. Cook the fillets skin-side down until deeply crisp, about 3 minutes. Turn carefully and cook until the flesh flakes easily, 3 to 4 minutes longer.
- Transfer the crispy branzino to a platter and spoon the citrus olive salsa over the top. Serve with the roasted citrus alongside.