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Seared Branzino with Olive Sauce

One can never have too many easy weeknight recipes on hand, in my humble opinion, and this one, with its briny, slightly tangy sauce and flaky, tender fish is going to make a regular appearance in your meal plan.

Although I've called for branzino, this olive sauce would be equally amazing with salmon. Give it a try tonight, and let me know what you think!

Seared Branzino with Olive Sauce

Serves 4


  • 1 15-ounce can green pitted olives, drained (about 1 cup)

  • 2 anchovy fillets

  • 2 tablespoons chopped fresh dill, plus more for garnish

  • 2 tablespoons chopped fresh Italian parsley, plus more for garnish

  • 1 medium shallot, roughly chopped

  • 1 tablespoon Greek Island Spice Blend

  • 2 tablespoons champagne vinegar

  • 6 tablespoons extra virgin olive oil, divided

  • Kosher salt

  • Black pepper

  • 4 skin-on branzino fillets (although this sauce would be equally delicious on salmon!)


Combine the anchovy, dill, parsley, shallot, Greek Island Spice Blend and vinegar in a food processor. Pulse until roughly chopped. With the motor running, drizzle in 4 tablespoons oil and blend until almost smooth. Add the olives and pulse, scraping down sides as necessary, until roughly chopped. Set sauce aside.

Pat the fish dry with paper towels and season with salt and pepper. Heat remaining oil in a large cast iron skillet over medium-high heat. Add the fish skin side down and cook until the skin is golden and crispy, about 3 minutes. Flip the fish and reduce heat to medium. Cook 1 to 2 minutes longer, just until the flesh flakes easily with a fork. Serve with the sauce, additional herbs for garnish, and some steamed rice or roasted baby potatoes.

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