Description
Zesty Branzino with Citrus Olive Salsa is a light and vibrant seafood dish featuring tender, flaky branzino topped with a bright, tangy salsa made from citrus, olives, and fresh herbs. Perfect for a refined dinner yet simple enough for weeknights
Ingredients
Scale
For the Fish
- 2 branzino fillets (or whole butterflied branzino)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp garlic powder
- ½ tsp paprika
For the Citrus Olive Salsa
- 1 orange, segmented and chopped
- 1 lemon (zest + 2 tbsp juice)
- ¼ cup green or Kalamata olives, sliced
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- ½ tsp honey
- Pinch of salt and pepper
Instructions
1️⃣ Prepare the Salsa
- In a bowl combine:
- Orange segments
- Lemon zest and juice
- Olives
- Red onion
- Parsley
- Add olive oil, honey, salt, and pepper.
- Mix gently and set aside.
2️⃣ Season the Fish
- Pat branzino dry.
- Rub with olive oil.
- Season with salt, pepper, garlic powder, and paprika.
3️⃣ Cook the Branzino
Option 1 – Pan-Seared:
- Heat a skillet over medium-high heat.
- Cook fish skin-side down for 4–5 minutes until crispy.
- Flip and cook another 2–3 minutes.
Option 2 – Oven-Baked:
- Bake at 400°F (200°C) for 12–15 minutes.
4️⃣ Assemble
- Place cooked fish on a serving plate.
- Spoon citrus olive salsa generously over the top.
5️⃣ Serve
Serve immediately with rice, roasted vegetables, or a light salad.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Side Dish
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 320 Kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg