Simplicity at its best. Fresh fish, white beans, garden herbs and just a few ingredients make this stand out weeknight dinner. Branzino Fillets, seasoned simply with Salt & Pepper are pan seared in just a few minutes to crispy, flavorful perfection. White Beans are warmed stove top, with sautéed Shallots, fresh Garlic and Lemon with it’s Zest. Served with a vibrant green Herb Sauce of Parsley, Cilantro and Mint.

Branzino, also known as European sea bass, sea bass or loup de mer is a beautiful light and flakey white fish native to Mediterranean Sea, Eastern Atlantic and the Black Sea. A staple in Mediterranean cuisine, you’ll find this on the menu at good Greek, Italian, Middle Eastern and Spanish restaurants; often baked whole, with fresh herbs. It’s my favorite thing to order, when its cooked right; skin crispy, paired with delicate flavors that don’t over power the essence of the fish.

Branzino is low in mercury, a good source of protein, omega-3 fatty acids, and various micronutrients like potassium, selenium, and vitamins B6 and B12.

Here we bring the magic of Mediterranean to our dinner tables with my favorite kind of meal, healthful, simple and delicious. As always, start with the best ingredients and the work is practically done.

Organic Ingredients, serves 4

Branzino

2 x 1.5 Lb Whole Branzinos, cleaned, filleted, bones removed, skin stays on
Salt & Cracked Black Pepper
2 Tbsps. Olive Oil
2 Tbsps. Butter

Beans

2 Jars Jovial Cannellini Beans, drained and rinsed
3 Cloves Garlic, peeled and crushed or minced
1 Large Shallot, peeled and finely diced
1 Lemon, zest + juice
1 Tsp. Celtic Sea Salt
1/4 Cup Olive Oil

Herb Sauce

1 Large Shallot, peeled
Juice of 2 Lemons
1.5 Cups, packed, Parsley Leaves
1.5 Cups, packed, Cilantro Leaves
12 Mint Leaves
1 Cup Olive Oil
1 Tsp. Celtic Sea Salt

Method:

Start by making your Herb Sauce which will take 5 minutes. Next make your Beans, which will take approx. 10 minutes. Set aside and keep warm as you cook your Fish, which will take under 10 minutes.

Herb Sauce: Combine ingredients in a food processor and blitz until smooth.

Beans: To cook your Beans, saute Shallots in 2 Tbsps. Olive Oil on medium heat for 3-4 minutes. Add in drained and rinsed Beans and mix, being mindful not to mush your Beans. Add in Garlic, Lemon Zest, Lemon Juice and 1 tsp. Salt and mix well. Cover and leave to simmer for 2-3 minutes. Remove from heat, uncover, add freshly cracked Pepper and a generous drizzle of Olive Oil on top.

Branzino: Ask your fish monger to clean and fillet and your Fish. When ready to cook, pat the Fillets dry with paper towels and season generously with Salt & Cracked Black Pepper.

Heat a cast iron skillet or stainless steel pan or similar with 2 tbsps. Olive Oil and 2 tsps. Butter. Once hot, carefully add the Fish skin side down. Cook for 3-4 minutes or until the skin is nice and crispy. Carefully, using a fish spatula for best results, flip the Fish over. Cook for 2-3 minutes on the other side and plate skin side up.

I like to serve this fish skin side up, because it keeps it nice and crispy. Serve with White Beans topped with a drizzle of Herb Sauce and more Green Sauce on the side.

Notes:

If you’re cooking for a crowd, and want your fish all to be ready at the same time, my brother gave me a pro tip that works well. Cook fish skin side down as we do in this recipe for 3-4 minutes and then transfer to a baking dish lined with parchment paper, skin side up. Once all your fillets are par-cooked, pop them into a pre-heated 400f oven for 2-3 minutes and done.
If you live in DC, go to Black Salt Market on MacArthur Boulevard for your Branzino. They fillet it perfectly. Unfortunately, Whole Foods totally botched my Branzino where I had to return them. Wherever you buy your fish, ask your fish monger to let you have a look at your fillets before they wrap them up, they should look seamless, as pictured below, with no bones.
I finally bought myself a fish spatula. What a relief to not have to use multiple tools and telekinesis to flip my fish.

Pan Seared Branzino

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