Pan Seared Branzino

5 from 1 vote

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 Time10

Cook Time10

Course: Dinner

Cuisine: Mediterranean

Keyword: fish, Seafood

Servings:

Author: August DeWindt

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