Seared Branzino & Fennel Salad

Season the skinless side of the Branzino Fillets with Italian Seasoning, Garlic, Salt, and Pepper.

Over medium-high heat, add olive oil to a large skillet. Place the fillets skin-side down and cook for about 3-4 minutes; flip and cook the other side for another 2-3 minutes. Remove from the heat and set aside.

In a large bowl, add the sliced fennel, parsley, olive oil, lemon juice, and balsamic vinegar. Gently combine all the ingredients, season with salt and pepper, and serve with the Branzino Fillets.


  • 4 Panamei Skin-on Branzino Fillets
  • 2 Garlic cloves, minced
  • 1 Tsp Italian Seasoning
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste

For the Salad

  • 1 Fennel bulb, thinly sliced
  • ½ cup Parsley leaves
  • ½ cup Balsamic Vinegar
  • ½ Lemon, juiced
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste

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