Pan-seared Sea Bass with Sautéed Zucchini

Name: Pan-seared Sea Bass with Sautéed Zucchini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Sea bass (sea bass) whole 2.6 lbs; Extra virgin olive oil to taste; Fine salt to taste; Thyme to taste; Zucchini 1.8 lbs; Garlic 1 clove; Extra virgin olive oil 4 tbsp; Fine salt to taste; Black pepper to taste; Mint to taste; Extra virgin olive oil 3.7 tbsp; Parsley to taste; Oregano to taste; Garlic 1 clove; Lemon juice 2 tbsp; White wine vinegar 2 tbsp

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Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Dive into the flavors of Liguria with this pan-seared branzino paired perfectly with sautéed zucchini. Seriously good stuff. Imagine the crunchy skin of the sea bass, fresh off the pan, nestled next to zucchini slices that are just the right amount of tender. Ligurians love their fresh herbs and real ingredients—so your fish gets just a touch of salt, pepper and maybe a hint of oregano or parsley. And here's the thing: the real showstopper is the salsa salmoriglio.

It's a blend of lemon juice, extra virgin olive oil, garlic, and a dash of vinegar. This sauce is bright and fragrant, bringing a burst of flavor that feels light yet satisfying. For sure, it’s not a heavy dish; instead, it’s the kind of simple, flavorful meal you’d find in a charming seaside trattoria in Italy, where each ingredient shines through. Pretty much how it should be.

This dish—like "Branzino alla ligure" or branzino baked in a salt crust—is a staple across the region. But this branzino recipe with zucchini keeps it fresh and super easy. People love how this Mediterranean fish recipe keeps the fish moist inside while giving it a golden sear on the outside. The zucchini turns slightly sweet as it sautés, and the fresh mint and garlic make every bite pop. It’s a fantastic healthy seafood dinner for busy weeknights or when you want to impress guests with something light and elegant.

Whether you go all out with the full Ligurian sauce or keep it simple with just herbs and oil, this meal transports you straight to the coast of Liguria. And look, it’s the kind of quick fish recipe that feels fancy yet remains honest and clean—just like the beautiful Ligurian coast. Perfect for anyone wanting a taste of Italy without the fuss, it’s a dish that brings the vacation vibes right to your home. Really, really good.

INGREDIENTS

Sea bass (sea bass) 2.6 lbs (1.2 kg) - whole

Extra virgin olive oil to taste

Fine salt to taste

Thyme to taste

for the sautéed zucchini: Zucchini 1.8 lbs (800 g); Garlic 1 clove; Extra virgin olive oil 4 tbsp (60 g); Fine salt to taste; Black pepper to taste; Mint to taste

for the salmoriglio sauce: Extra virgin olive oil 3.7 tbsp (50 g); Parsley to taste; Oregano to taste; Garlic 1 clove; Lemon juice 2 tbsp (30 g); White wine vinegar 2 tbsp (30 g)

Preparation

How to prepare Pan-seared Sea Bass with Sautéed Zucchini

Start by cleaning the sea bass: first, remove the scales by scraping the skin with the appropriate tool or the back of a knife, working from the tail to the head 1. Then, with scissors, remove the lateral and dorsal fins 2 3, then cut open the abdomen to remove the innards.

Remove the head 4 and open the fish like a book 5 by running a knife along the central bone, then gently detach the dorsal spine and main bones 6.

Trim the fillet by removing the thinnest and fattiest part of the belly 7 to obtain an even surface. At this point, season the opened sea bass with a drizzle of oil 9 and salt. Set it aside while you prepare the sauce. Chop the parsley 9.

Peel and chop the garlic clove 10. In a measuring cup, pour the extra virgin olive oil, white wine vinegar 11, and lemon juice 12.

Add the chopped garlic 13, finely chopped parsley 14, and dried oregano 15.

Add the salt 16 and blend everything with an immersion blender 17 until you get a creamy and homogeneous green sauce 18.

Then move on to the zucchini: cut them into thin slices 19 and heat a pan with oil and a garlic clove. When the garlic is golden, add the zucchini 20 and sauté over high heat for 5-7 minutes to brown them well. Season with freshly ground salt and pepper 21.

Finish with chopped mint leaves off the heat 22. Now heat a pan with a drizzle of oil and place the sea bass skin-side down 23. Press gently with a spatula 34 to adhere the skin well. Cook for 8-10 minutes, depending on the size of the fish.

Let it cook until you achieve a crispy golden crust, then flip the sea bass, turn off the heat, and let it cook for another 5 minutes 25 to ensure a gentle cooking. Arrange the plate: place the sautéed zucchini on the bottom of the serving dish 26 and place the well-browned sea bass on top 27.

Generously brush the surface of the fish with the sauce 28, covering it evenly 29, and garnish with thyme leaves. The pan-seared sea bass with sautéed zucchini is ready to be served 30.

Storage

We recommend consuming the sea bass with its sauce right away.

You can store the sautéed zucchini and herb sauce in the fridge for a couple of days.

Advice

If you want a milder sauce, substitute the white wine vinegar with apple cider vinegar or a tablespoon of water: you'll get a lighter yet still aromatic salmoriglio.

For the translation of some texts, artificial intelligence tools may have been used.