Pesce Del Giorno Recipe

Pat and season fish

Pat the fillets dry with paper towels. Place on a plate and sprinkle both sides with the kosher salt, black pepper and lemon zest, pressing gently so the zest adheres. Let rest at room temperature for 10–15 minutes while you prepare the marinade and vegetables.

Prepare marinade

In a small bowl whisk together 4 tablespoons extra-virgin olive oil, lemon juice, minced garlic, chopped parsley, chopped oregano (or thyme), and red pepper flakes. Reserve 2 tablespoons of this herb-garlic mixture for finishing the dish after cooking.

Sear fish

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add fillets skin-side down if skin-on (or presentation-side down if skinless). Sear without moving for 3–4 minutes until nicely browned and releasing easily. Carefully flip and cook 2–3 minutes more until the fish is opaque through and registers about 125–130°F (52–54°C) for medium; cook to 140°F (60°C) if you prefer well done. Remove fillets to a warm plate and tent loosely with foil.

Make pan sauce

Keep the skillet over medium heat and add the remaining 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add the white wine and stir, scraping up any browned bits from the pan. Let the wine reduce by half (about 1–2 minutes). Stir in the reserved herb-garlic mixture and capers. Cook 30–60 seconds to marry the flavors; taste and adjust salt/pepper as needed.

Finish fish in sauce

Return the fish to the skillet, spoon the sauce over the fillets and heat gently for 30–45 seconds so the fillets warm and absorb flavor. Remove from heat and drizzle the remaining 2 tablespoons of extra-virgin olive oil over the fish and sprinkle with the remaining chopped parsley.

Roast potatoes and vegetables

If serving with vegetables, preheat oven to 425°F (220°C). Toss halved baby potatoes with 1–2 tablespoons olive oil and a pinch of salt and roast cut-side down on a rimmed baking sheet for 20 minutes. Add cherry tomatoes and sliced yellow bell pepper, toss, and return to oven 10–12 minutes until potatoes are tender and tomatoes blister. Toss with torn basil before serving.

Pan-roast quick veg (alternative)

Alternatively, after removing fish, pour a little more olive oil into the skillet, add cherry tomatoes and sliced pepper, cook over medium-high heat 4–5 minutes until softened and lightly charred, then finish with a splash of lemon juice and torn basil.

Plate one fillet per person over a bed of roasted or pan-roasted vegetables (if using). Spoon the pan sauce and capers generously over each fillet. Garnish with lemon wedges and extra parsley. Serve immediately.