Pan-Seared Mediterranean Branzino with Citrus Gremolata

Ingredients

• •2 (6-ounce) Branzino fillets, skin-on and deboned
• •1 bunch slender asparagus, woody ends trimmed
• •1 cup heirloom cherry tomatoes, halved
• •1/4 cup Kalamata olives, pitted and halved
• •3 tablespoons first-press extra virgin olive oil, plus more for searing
• •1/2 cup fresh Italian flat-leaf parsley, finely chopped
• •2 cloves garlic, minced to a paste
• •1 organic lemon, zested and juiced
• •1 tablespoon non-pareil capers, drained and roughly chopped
• •Flaky sea salt and freshly cracked black pepper to taste

Instructions

1. 1Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the asparagus spears, heirloom cherry tomatoes, and Kalamata olives with 1 tablespoon of olive oil, salt, and pepper. Roast for 10-12 minutes until the tomatoes just begin to burst and the asparagus is tender-crisp.
2. 2While the vegetables roast, prepare the Citrus Gremolata: In a small glass bowl, combine the chopped parsley, lemon zest, minced garlic, capers, and 2 tablespoons of first-press extra virgin olive oil. Stir well and set aside to allow the aromatics to infuse the oil.
3. 3Prepare the fish by patting the Branzino fillets extremely dry with paper towels. Use a very sharp knife to make 3 to 4 shallow diagonal scores on the skin side; this prevents the fillet from curling during the sear. Season both sides lightly with sea salt.
4. 4Heat a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the fillets in the pan skin-side down.
5. 5Immediately press down firmly on the fillets with a flat spatula for about 30 seconds to ensure the skin makes full contact with the pan. Sear undisturbed for 3-4 minutes until the skin is deeply golden and crispy.
6. 6Gently flip the fillets and cook for an additional 60-90 seconds on the flesh side until the fish is just opaque and flakes easily. Remove from heat and finish with a squeeze of fresh lemon juice over the flesh.
7. 7To plate, arrange a bed of the roasted Mediterranean vegetables and olives. Place the Branzino fillet on top, skin-side up to maintain its crunch. Spoon a generous amount of the citrus gremolata over the fish and finish with a final drizzle of premium extra virgin olive oil.