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.
Bake or broil. Season the branzino fillets with your spices and drizzle with olive oil. Set them under the broiler on high (500-550 F) for just about 5 minutes watching them closely. This method is quickest and easiest, especially for thin fillets. To bake, bake the fish on 400 F oven for about 10 minutes, then set them under the broiler for the last 2 minutes.
Air-fry. 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
Pan-fry. 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
Ingredients
- 4 branzino fillets
- 1 tsp garlic powder
- Salt & pepper
- Lemon and orange slices, for garnish
- Olive oil
Citrus Olive Salsa
- 1/3 cup green olives, finely chopped. I used Castelvetrano olives
- 1/4 cup parsley and cilantro, finely chopped (2 tbsp each)
- 1 shallot, diced or 2 tbsp chopped red onion
- 2-3 tbsp olive oil
- Juice from 1/2 lemon
- 1 tsp grated orange zest
- 1 clove garlic, crushed
- 1/4 tsp 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 between the fish
- 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. For thin fillets, you can set under the broiler at 500-550 F for 5 minutes total.
- 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
The olive salsa can definitely be made ahead of time. If you plan to prepare the fish ahead and reheat it, I would just make sure to not reheat it for too long the next day, even a couple of minutes under the broiler is enough.
We’ve nevver tried branzino before, so we were eager to try it. I used the air fryer, & it worked great! I also loved the flavorful salsa/tanenade with the chopped olives. The citrus, cilantro, & red pepper flakes all worked well with the olives. We’ll make this again–maybe try whole branzino instead of fillets. The salsa will be used with other dishes. TY!
Branzino is one of our favorite fish. I stumbled on this recipe when I bought some branzino at a local market when it was on sale. I have since made this recipe at least a dozen times in the air fryer and it is delicious. The flavors in the salsa are so complimentary to the fish. Usually serve it with quinoa or farro and a salad and of course a lovely glass of rose or other white wine. A keeper for sure and comes together so quickly. Will try some other recipes soon!
I’m so happy you tried this recipe!