dinner · everyday
Lemon almond fish with olives
Pan-seared branzino fillets with crisp skin, spooned with brown butter, toasted almonds, green olives and lemon, finished with parsley.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains milk, tree nuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat the branzino fillets dry and season both sides with fine salt. Slice the green olives, grate the zest from the lemon and chop the parsley.
-
2
Toast the slivered almonds in a dry skillet for about 3 minutes, until golden, then move them to a plate.
-
3
Heat the neutral oil in a skillet over medium-high heat. Lay the fish in skin side down and press lightly for 15 seconds. Cook 3–4 minutes, flip, and continue until the center reaches 63°C (145°F) or the flesh flakes easily.
-
4
Turn the heat down and melt the butter until lightly browned. Add the olives, almonds, lemon zest and a squeeze of lemon juice, then spoon the sauce over the fish and finish with parsley.
