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Ingredients
- Tenayo Mole Negro Sauce, for drizzling
- 4 branzino filets
- 1 tsp lemon zest, save the rest of the lemon for juicing
- 2 tsp fresh parsley, minced
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- a pinch of red pepper flakes, optional
- olive oil, for cooking
Instructions
- Start by patting the branzino filets dry with paper towels to ensure a crispy skin. Set them aside at room temperature while preparing the spice mix.
- In a small bowl, combine the lemon zest, minced parsley, garlic powder, paprika, dried thyme, salt, black pepper, and red pepper flakes if using.
- Rub the spice mix evenly over both sides of the branzino filets.
- Heat a bit of olive oil in a skillet over medium-high heat. Cook the filets for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- After cooking, top with the juice of the zested lemon and Tenayo Mole Negro Sauce.
- Serve with a side salad or any other side dish of your liking!
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