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Ingredients
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Epis-marinated Branzino
Roasted Asparagus
Finishing & Garnish
Method
Epis-marinated Branzino
Prepare and marinate fish
Pat the branzino fillets dry with paper towels. Place fillets skin-side down on a tray. In a small bowl combine epis, 2 tablespoons olive oil, lemon juice, 1 teaspoon kosher salt and 1 teaspoon black pepper. Spoon or brush the epis mixture evenly over the flesh side of each fillet and gently rub some onto the edges. Cover and refrigerate to marinate for 20–30 minutes (no longer than 1 hour for delicate fillets).
Bring to room temperature
Remove the marinated fillets from the refrigerator 15 minutes before cooking so they come closer to room temperature for even cooking.
Cook the fillets (pan-sear then oven-finish)
Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl. Place the fillets skin-side down; press gently with a spatula for 15–20 seconds to ensure skin contact. Sear skin-side down without moving for 3–4 minutes until skin is crisp and releases easily. Flip the fillets and add 1 tablespoon butter to the pan; spoon melted butter over the fish for 30 seconds. Transfer the skillet to the preheated oven and roast 4–6 minutes, until the fish is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Remove from oven and let rest 2 minutes.
Roasted Asparagus
Prepare asparagus
While the fish is marinating, preheat the oven to 400°F (200°C) if not already hot. Trim the woody ends from the asparagus by snapping or cutting the bottom 1–2 inches. Place spears on a rimmed baking sheet in a single layer.
Season and roast
Drizzle asparagus with 1 tablespoon olive oil, sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and toss to coat. Spread in a single layer and roast in the 400°F (200°C) oven for 10–12 minutes, until bright green and tender-crisp. In the last minute of roasting, sprinkle lemon zest over the asparagus.
Finishing & Serving
Plate the branzino fillets skin-side up with a portion of roasted asparagus alongside. Spoon any pan juices over the fish, add the reserved tablespoon of butter to finish the sauce and scatter chopped parsley over fish and asparagus. Serve with lemon wedges and a light sprinkle of flaky sea salt if desired.
Estimated plating: 1 fillet and roughly half the asparagus per serving. Leftovers can be chilled and eaten cold or gently reheated; note texture of crispy skin will soften.