Branzino | Olive | Lemon Vinaigrette Recipe
This is a perfect main course or can be served in smaller pieces when using as part of a mezze party.
Ingredients
- 2 whole branzino or mediterranean sea bass,
- fillets (you will have 4 fillets)
- Extra virgin olive oil to drizzle on the fish
- Sea salt and freshly ground pepper
- 1-2 sprigs dill, leaves only, chopped, for
- sprinkling
- For the Olive Lemon Vinaigrette
- ¼ cup pitted green olives, cut into ¼rs
- Zest and juice of 1 lemon
- 2 sprigs of dill, leaves only chopped
- ⅓ cup extra virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 tsp. honey
- Pinch of kosher salt
- Plenty of freshly ground black pepper
Instructions
- 1
Make the Olive Lemon Vinaigrette first by mixing all the ingredients together in a bowl or jar. Set aside.
- 2
Drizzle the fish fillets with olive oil, sprinkle with salt and pepper all over the fish (both sides) and place skin down on a foil lined cookie sheet. Heat the oven to broil and place the rack to the highest position. Broil the fish for 2 minutes, remove from the oven, lower the rack one position. Flip the fish over and broil for 4-5 minutes or until the skin is charred.
- 3
Cut each fillet in half, arrange 2-3 halves skin side UP on 3-4 small mezze serving plates, spoon some of the vinaigrette over each piece of fish and a little more on the empty parts of the plate, sprinkle with additional chopped dill. Serves 4 as a main or 8 as a mezze.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Branzino | Olive | Lemon Vinaigrette?
This Branzino | Olive | Lemon Vinaigrette recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this branzino | olive | lemon vinaigrette ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.