Paleo Branzino Recipe
Paleo Pan Seared Branzino Recipe
Level: Easy
Time: 15min
Serves: 4
Cost: High
Branzino Recipe Table of Contents
Pal Seared Paleo Branzino Recipe Overview
Branzino, also known as Mediterranean Sea Bass is a saltwater fish that is naturally rich in minerals like calcium. It has a sweet flavor profile with a delicate flake and low oil content. Branzino recipes are a staple of mediterranean summer cuisine, but this paleo branzino recipe is an easy-to-make recipe that can be made year-round.
Other types of sea bass to use as substitutes in this recipe include black sea bass and Chilean sea bass.
Kitchen Tools For This Paleo Branzino Recipe
Paleo Branzino Tools.
Cast iron skillet
Brush
Spatula
Measuring Cups
Ingredients for This Pan Seared Branzino Recipe
Paleo Branzino Ingredients.
1/2 Cup of extra virgin olive oil
Fresh Chopped Dill or dried – 2 teaspoon
Fresh Chopped Oregano or dried – 2 teaspoon
Salt – 1 teaspoon
Lemon pepper seasoning – 1 teaspoon
Lemon wedge, red onion rings, as garnish
Cooking Directions for this paleo Branzino Recipe:
Brush some oil on your cast-iron skillet.
Pat your fish fillet dry using paper towels. Place the Branzino fillet down on a sheet tray and brush lightly with extra virgin olive oil so seasoning will stick to the fish.
Sprinkle seasoning over the branzino.
Sprinkle the seasoning on both sides of the fish filet.
Pan fry the branzino.
Cook for ~3min on each side.
Cook for ~3min on each side.
Grill the garnish of onion and lemon.
Plate and enjoy this pan seared paleo branzino recipe.
Plate with lemon wedge and onion rings as garnish.
Oil the cast iron skillet.
Brush the fish with light olive oil.
Sprinkle seasoning on the Branzino.
Season your fish.
Roasted branzino Recipe Servings and Sides
Serve this paleo fish recipe with a leafy green salad or low carb side.
If you would like a classic idea you can combine this paleo branzino recipe with yam fries to create a crave-worthy paleo meal.
A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.