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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.

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!
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.
Pan-seared branzino pairs well with roasted vegetables, a fresh salad, or garlic mashed potatoes.
Season the branzino filets and fry them in hot oil until the skin is crispy and the flesh is cooked through.

Pan Seared Branzino
Ingredients
Fish
- 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
- ⅔ c extra virgin olive oil
Instructions
- 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!
Video
@theres.food.at.home Pan-Seared Branzino with Dill Chimichurri. Full recipe on my blog. This dish looks like it came straight out of a high-end restaurant, but you can make it right at home with minimal fuss. Seafood recipes, easy recipes #seafood #fish #foodtiktok ♬ So What (feat. John Coltrane, Cannonball Adderley & Bill Evans) – Miles Davis
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t think I knew I liked fish so much until I tried this Branzino recipe. Super easy to follow and SO DARN GOOD! Talk about flavor!
Date night was a hit pairing this with mashed potatoes and broccoli.
I’m so glad you enjoyed this recipe!!