Ingredients:

  • 2 Branzino fillets (6 oz each), skin-on and scaled
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Flaky sea salt
  • 0.25 tsp Freshly cracked black pepper
  • 0.75 cup Pitted Kalamata olives, patted dry
  • 1 Organic lemon, half thinly sliced, half for juicing
  • 2 Cloves garlic, smashed
  • 1 tsp Dried oregano
  • 1 tbsp Fresh parsley, roughly chopped
  • 1 tsp cold-pressed finishing oil

Instructions:

  1. Pat the branzino fillets aggressively with paper towels on both sides until the skin feels tacky and moisture is completely removed.
  2. Preheat a 12-inch cast iron skillet over medium-high heat until it just begins to wisp smoke. Add 1 tablespoon of olive oil.
  3. Lay the fish skin-side down in the hot oil. Press firmly with a fish spatula for 30 seconds to prevent curling and ensure even contact.
  4. Scatter the olives, lemon slices, and garlic around the fish fillets in the skillet.
  5. Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 4-6 minutes until the skin is crisp and mahogany-colored, and the flesh is opaque.
  6. Remove from the oven. Squeeze the remaining lemon half over the fish and garnish with fresh parsley and a drizzle of finishing oil.