Pan Seared Branzino

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Hey, seafood lovers! I’ve got a fancy but oh-so-easy recipe for you: Pan-Seared Branzino with Dill Chimichurri. This dish looks like it came straight out of a high-end restaurant, but you can make it right at home with minimal fuss.

Pan Seared Branzino on a white plate with dill chimichurri on top.

The branzino gets crispy and golden on the outside, tender and flaky on the inside, and topped with a zesty dill chimichurri that makes my taste buds just dance. This dish is perfect for impressing your friends at a dinner party or just treating yourself to something special. Pair it with your favorite sides and enjoy the compliments, ha!

If you love this recipe check out my Easy Seafood Bake or Ahi Tuna Salad.

Ingredients for Pan Seared Branzino

Let me tell you, this dish is all about that crispy skin and the fresh, herby sauce. I start by seasoning the branzino filets with a mix of paprika, Cajun seasoning, and herbs

Branzino Filets: Two filets, leave them out for 10 minutes before cooking to bring to room temperature. This will let the fish cook evenly and prevent it from curling up when frying.

Flour: Half a cup for dredging.

Salt and Pepper: To season the flour.

Paprika: For seasoning the filets.

Cajun Seasoning: To add some spice.

Herb Seasoning Mix: Like Italian seasoning for extra flavor.

Vegetable Oil: For frying the fish.

Dill Chimichurri:

We’re talking fresh dill, parsley, garlic, and a kick of red pepper chili flakes all mixed together with red wine vinegar and olive oil. It’s the perfect tangy, spicy, herby combo to complement the branzino

Fresh Dill: Quarter cup, chopped.

Parsley: Quarter cup, chopped.

Garlic: Four cloves, minced.

Red Wine Vinegar: Three tablespoons for acidity.

Salt and Pepper: To taste.

Red Pepper Chili Flakes: Two teaspoons for a spicy kick.

Extra Virgin Olive Oil: Two-thirds cup to bring it all together.

How to make Branzino with Dill Chimichurri

Mix all the chimichurri sauce ingredients in a small bowl and set aside. Heat a skillet with enough oil to cover the bottom.

Mix flour with salt and pepper on a plate. Pat the branzino filets dry and season the flesh side with paprika, Cajun seasoning, and herb mix.

Once the oil is hot, fry the filets skin side down until golden and crispy, about 4 minutes. Flip and fry for another 2 minutes. Remove and drain on a wire rack.

Serve with chimichurri sauce on top. Enjoy with your favorite sides!

What is chimichurri sauce?

Chimichurri is a fresh herb sauce made with parsley, garlic, vinegar, olive oil, and seasonings. This version includes dill and red pepper flakes for an extra kick.

What sides go well with pan-seared branzino?

Pan-seared branzino pairs well with roasted vegetables, a fresh salad, or garlic mashed potatoes.

How do you pan sear branzino?

Season the branzino filets and fry them in hot oil until the skin is crispy and the flesh is cooked through.

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Pan Seared Branzino on a white plate with dill chimichurri on top.

Pan Seared Branzino

By August DeWindt
This pan seared branzino with dill chimicurri is a light yet flavorful dish. It comes together in 20 minutes and is perfect for the summertime.
Prep: 10 minutes
Cook: 10 minutes
Servings: 2



  • 2 filets branzino, leave out for 10 min before cooking
  • ½ c Flour
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/4 tsp Paprika
  • 1 tsp Cajun seasoning
  • 1 tsp Herb seasoning mix, like Italian seasoning
  • Vegetable oil for frying

Dill chimichurri

  • ¼ c Dill, chopped
  • ¼ c parsley, chopped
  • 4 cloves Garlic, minced
  • 3 tbsp Red wine vinegar
  • Salt
  • Pepper
  • 2 tsp Red pepper chili flakes
  • c extra virgin olive oil


  • Mix together all the ingredients for the chimichurri sauce in a small bowl and cover, set aside until ready to use. Alternatively you can put all the ingredients without cutting into a food processor and bend.
  • Heat a large cast iron or stainless steel skillet over medium high heat with enough oil to reach about ½ inch deep in the pan.
  • While the oil is heating up, mix the flour with salt and pepper and spread on a plate, or something where you can dredge the filets easily.
  • Pat dry the filets and season on the flesh side with paprika, cajun seasoning and herb mix.
  • Once the oil is hot, fry the filets skin side down until golden and crispy, about 4 minutes, then flip and fry for about another 2 minutes. Remove from the oil and place on a wire rack with a paper towel underneath for about 2 minutes.
  • Serve with the chimichurri sauce on top with your favorite sides, eat and enjoy!


Calories: 433kcal | Carbohydrates: 29g | Protein: 2g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Cholesterol: 1mg | Sodium: 479mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1875IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 2
Calories: 433
Keyword: fish, Seafood
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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