Branzino with Citrus Olive Salsa

2 comments

Last Updated on September 5, 2023

Flakey air-fried branzino topped with citrus olive salsa. A simple yet elevated dish to serve with some grilled veggies, a fresh salad, or roasted potatoes. 

Branzino with Citrus Olive Salsa

I love to keep a pack of frozen branzino fillets from Trader Joes in my freezer for an easy, weeknight dinner. These branzino fillets are lightly seasoned and air-fried, then topped with a zesty olive salsa made with green olive, orange zest, lemon juice, olive oil and a few spices.

This dish comes together in 20 minutes and pairs so well with a side of roasted potatoes or kale salad.

Branzino is one of my favorite white fish to cook because it comes out buttery soft and is quick to cook. While it tastes delicious lightly seasoned and topped with lemon juice, the citrus olive salsa adds another layer of flavor that elevates this simple dish.

Citrus Olive Salsa

The citrus olive salsa is made with a few simple ingredients, and is the perfect topping to any baked fish. Here’s what you’ll need:

  • Green olives- I used castelvetrano 
  • Chopped shallots or red onion
  • Herbs- parsley and cilantro
  • Olive oil
  • Citrus: orange zest and lemon juice
  • Crushed garlic
  • Spices: salt, pepper and red pepper flakes

How to prepare your branzino

There are a few cooking methods to prepare the fish, but I personally prefer pan-searing or air frying for a little added crisp.

  1. Option 1: bake the fish. Season the branzino fillets with your spices and drizzle with olive oil. Bake them in a 400 F degree oven for about 10 minutes, then set them under the broiler for the last 2 minutes.
  2. Option 2: air-fry the fish: place the fish fillets on your air-fryer rack (I like to set a piece of parchment paper underneath to prevent sticking). Air-fry the fillets on 400 F for about 8 minutes
  3. Option 3: pan-fry the fish: heat a skillet on medium heat then add in some olive oil or butter. Add in the branzino skin side down and cook the fish on medium heat for about 3 minutes, then flip the fish over and cook for an additional 3-4 minutes.

I love serving this with a hearty salad and a side of roasted potatoes. This recipe is a simple weeknight meal that the whole family with love! 

What to serve with your branzino:

Spicy Harissa Roasted Potatoes

Roasted Cauliflower Lentil Salad

Chickpea Couscous Salad with Cumin Vinaigrette

Branzino with Citrus Olive Salsa

5 from 1 vote
Course: Main
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ingredients

  • 4 4 branzino fillets

  • 1 tsp 1 garlic powder

  • Salt & pepper

  • Lemon and orange slices, for garnish

  • Olive oil

  • Citrus Olive Salsa
  • 1/3 cup 1/3 green olives, finely chopped. I used Castelvetrano olives

  • 1/4 cup 1/4 parsley and cilantro, finely chopped (2 tbsp each)

  • 1 1 shallot, diced or 2 tbsp chopped red onion

  • 2 tbsp 2 olive oil

  • Juice from 1/2 lemon

  • 1 tsp 1 grated orange zest

  • 1 clove 1 garlic, crushed

  • 1/4 tsp 1/4 red pepper flakes

  • Salt & pepper

Directions

  • Prepare the olive salsa by combining the chopped olives, herbs and shallot together in a bowl. Pour in the olive oil, lemon juice, orange zest, garlic and spices and toss to combine. Set aside while you prepare the fish.
  • Season the branzino with garlic powder, salt, pepper and a drizzle of olive oil. Layer a few pieces of orange and lemon slices on your pan then place the fish on top.
  • If baking, preheat the oven to 400 F and cook the fillets for 10 minutes, then set them under the broiler for 1-2 minutes at the end.
  • To air-fry, air-fry on 400 F for about 8 minutes, depending on the thickness of the fillet. To pan-fry, heat a skillet on medium heat then add in some olive oil. Add in the branzino skin side down and cook the fish on medium heat for about 3 minutes, then flip the fish over and cook for an additional 3-4 minutes.
  • Once the fish is cooked, serve with the olive salsa

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. This recipe is so tangy and fresh, instead of using branzino we used tilapia and added a little bit more parsley to the salsa but i could honestly eat this salsa on its own as a salad because of how good it is. it definitely made a big difference with how the fish tasted, if you don’t like fish i’m sure this recipe will convert you!!

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