Pan Seared Bronzino Recipe

Directions

1. 1

   Prepare the Bronzino

   Rinse the bronzino fillets under cold water and pat them dry with paper towels. Place them in a large bowl.

2. 2

   Season the Fish

   Drizzle 2 tablespoons of olive oil over the fillets, then add minced garlic, juice of half a lemon, salt, and black pepper. Toss to coat evenly and let marinate for 15 minutes.

3. 3

   Prepare Seasonal Vegetables

   Chop the seasonal vegetables into bite-sized pieces. In a separate bowl, combine them with the remaining olive oil, salt, and pepper. Toss to coat.

4. 4

   Cook the Vegetables

   In a large skillet over medium heat, add the seasoned vegetables. Sauté for about 5-7 minutes until they are tender but still retain some crunch. Remove from skillet and set aside.

5. 5

   Sear the Bronzino

   In the same skillet, add a bit more olive oil if needed. Heat the skillet over medium-high heat. Once hot, add the bronzino fillets skin-side down and sear for about 4-5 minutes until the skin is crispy.

6. 6

   Finish Cooking the Fish

   Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork. Squeeze the remaining lemon juice over the fillets.

7. 7

   Prepare Artichoke-Olive Relish

   In a small bowl, mix the chopped artichoke hearts, Kalamata olives, and fresh parsley. Set aside.

8. 8

   Plate the Dish

   On a serving plate, arrange the sautéed seasonal vegetables first, then place the bronzino fillets on top. Spoon the artichoke-olive relish over the fish.

9. 9

   Serve

   Garnish with additional lemon wedges and parsley if desired, and serve immediately.