Seared Branzino with Lemon-Herb Drizzle

Branzino is also known as European or Mediterranean sea bass. A favorite filet among seafood lovers, the light, flaky flesh has a delicate, slightly sweet taste. We love branzino with this simple yet delicious recipe that serves 2 and can be cooked in about 20 minutes.


  • 1 lb Svenfish Branzino (boneless, skin-on fillets)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, zest and juice
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh dill, finely chopped (optional)



  1. Prepare the Branzino:

    • Season both sides of the fillets with salt and pepper.

  2. Prepare the Lemon-Herb Drizzle:

    • In a small bowl, combine the zest of one lemon, the juice of half the lemon, minced garlic, parsley, thyme, and dill (if using). Whisk in 1 tablespoon of olive oil to blend. Set aside.

  3. Cook the Branzino:

    • Heat the remaining olive oil in a non-stick skillet over medium-high heat.
    • Once the oil is shimmering, carefully place the fillets skin-side down in the skillet.
    • Cook for about 4-5 minutes until the skin is crispy and golden.
    • Gently flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

  4. Serving:

    • Plate the cooked Branzino and drizzle with the lemon-herb mixture.
    • Serve immediately, garnished with the remaining lemon slices.