Savor Pan-Seared Branzino with Olive and Tomato Relish Tonight

This Pan-Seared Branzino with Olive and Tomato Relish is a quick, healthy, and gluten-free dinner that brings a taste of the Mediterranean to your table.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 fillets

Course: Dinner

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

4 fillets Branzino 6 ounces each, scaled and boned
1 tbsp Olive oil for cooking
1/4 cup Olive oil extra virgin for relish
Salt to taste
Pepper to taste

For the Relish

1 cup Cherry tomatoes halved
1/2 cup Kalamata olives chopped
1/4 cup Red onion finely diced
2 tbsp Capers rinsed
1/4 cup Fresh parsley chopped
2 tbsp Lemon juice fresh preferred

Equipment

Non-stick skillet

Method

Step-by-Step Instructions

In a medium bowl, combine cherry tomatoes, Kalamata olives, red onion, and capers. Add olive oil and lemon juice. Season with salt and pepper. Mix thoroughly and set aside.
Pat the Branzino fillets dry with paper towels and season generously with salt and pepper.
Heat a non-stick skillet over medium-high heat with olive oil until shimmering.
Add seasoned Branzino fillets skin-side down and cook for about 4 minutes until the skin is golden. Flip and cook for an additional 3-4 minutes.
Remove the fillets from the skillet, plate them, and spoon the relish over each fillet. Garnish with parsley and serve immediately.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Ensure your skillet is hot enough before adding the fish for the best texture. Pat the fillets dry to achieve crispy skin.

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