Greek Branzino with Lemon-Dill Salsa

This Greek-inspired branzino dinner is light, fast and full of flavor without relying on heavy sauces or butter. Mild, flaky branzino fillets are seared in a touch of olive oil until the skin turns golden and crisp, then finished with a punchy, no-cook salsa of chopped lemon, fresh dill, briny capers and garlic. The citrus and capers do all the heavy lifting here, delivering a briny, herbaceous brightness that makes the fish feel special without any cream, butter or breading. It's a true weeknight recipe: one pan, about 20 minutes start to finish, and a short ingredient list you can pick up at any grocery store. Each portion is built around a generous piece of fish, so you're getting plenty of lean protein in a modest, satisfying serving that won't feel overly heavy. A simple side of sautéed greens or a lemony cucumber salad rounds things out with extra fiber and water content, keeping the whole plate light, fresh and easy to finish.

Ingredients

• 2 filletBranzino fillets, about 170g each, skin-on
• 1.5 tbspolive oil
• 0.5 tspsalt
• 0.25 tspblack pepper
• 1 wholelemon, peeled, segmented and finely chopped, plus 1 tsp zest
• 3 tbspfresh dill, finely chopped
• 1.5 tbspcapers, drained and roughly chopped
• 1 clovegarlic, minced
• 1 tbspextra virgin olive oil, for the salsa
• 1 tbspred onion, finely minced, optional

Method

No instructions listed.