Bronzini, also known as branzino, Mediterranean sea bass is a flaky, flavorful but not overly-fishy fish. Branzino is featured in many fine restaurants. Whether baked, broiled, grilled or fried, this mild-flavored fish always delivers a delightful meal. 

The preparation for this recipe is very simple – just brown the fillets, skin side down in some olive oil, drizzle an herb and lemon zest over the fillets, and finish them off in the oven.

Simple but AMAZING. 

INGREDIENTS

Fish

• 6 Casanova branzino fillets with skin (each about 5 ounces)

Herbs & Spices

• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh Italian (flat leaf) parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon lemon zest
• 1/8 teaspoon sea salt
• Coarse kosher salt
• Freshly ground black pepper

Oil 

• ½ cup olive oil, divided
• 2 tablespoons olive oil

Juice

• Fresh lemon juice to sprinkle over fish fillets

INSTRUCTIONS

1. Puree herbs, lemon zest, 1/8 teaspoon salt and ¼ cup oil in blender or small-bowl food processor until smooth.
2. Transfer to small bowl; whisk in remaining ¼ cup of oil.
3. Season herb oil to taste with coarse salt and pepper and set aside.
4. Pat Casanova's Branzino fillets dry.
5. Sprinkle both sides with a little bit of kosher salt and freshly ground pepper.
6. Heat oil in large skillet over medium-high heat – a non-stick skillet is easier.
7. Add 3 fillets, skin side down. Sauté for about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets.
8. Drizzle each fillet with 1/2 tablespoon herb oil. Roast fillets until just opaque in center, about 6 to 10 minutes.
9. Plate the fish and drizzle remaining herb oil over each fillet.
10. Finish off each fillet with a squeeze of lemon juice.

Serve with roasted vegetables, leafy greens, or a grain salad
Serves 3