Branzino with Salsa Verde

August 5th, 2010 § 0 comments

Serves 6


2 tablespoons canola oil
6 Branzino filets, skin on
Salt and white pepper
½ cup salsa verde, recipe below 


In a large sauté pan, over high heat add canola oil. Once oil begins to smoke, add fish skin side down and cook till flesh is opaque, 5 to 7 minutes (depends on thickness), flip and finish, 2 minutes.  Serve immediately drizzled with salsa verde

Salsa Verde
Makes ½ cup


1/3 cup coarsely chopped fresh parsley (leaves only)
2 tablespoons coarsely chopped fresh chervil
2 tablespoons coarsely chopped fresh mint
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a purée
1 small shallot, finely minced
1 tablespoon capers, rinsed, drained, and coarsely chopped
1/2 cup olive oil
Salt and pepper, to taste


In a small bowl, combine all ingredients, and season with salt and pepper.  Let the sauce sit to develop intense flavors.

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