Butterfly Branzino with Salsa Verde – 25-Minute Recipe
A bright, herb‑laden branzino that’s quick to prepare and bursting with fresh flavors. The silky salsa verde adds a zesty kick, while the broiled skin delivers a satisfying crunch. Perfect for a light yet impressive dinner for two.
Recipe by Eleonore Toulin· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
25 min estimated total time for 2 servings.
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Ingredients
- 16 oz branzino
- 1 bunch parsley
- 1 bunch cilantro
- 1 clove garlic
- a splash red wine vinegar
- 0.5 lemon lemon
- to taste chili flakes
- to taste olive oil
- to taste olive oil
- to taste salt
- to taste black pepper
- a pinch dried peperoncino
- a splash water
Instructions
- 1Roughly chop the parsley and cilantro. Place the herbs in a blender with the minced garlic, a pinch of salt, a splash of red wine vinegar, the juice of half a lemon, black pepper, a generous pour of olive oil, and a splash of water. Blend until smooth, then stir in a pinch of dried peperoncino for heat.
- 2Cut off the head and the tip of the tail of the branzino. Open the fish down the middle, snip out the spine with scissors, and remove any remaining bones. Rub the fish all over with olive oil, then season both sides with salt and pepper.
- 3Heat a pan over medium‑high heat and add a little olive oil. Place the branzino skin‑side down and cook for about 5 minutes until the skin is crisp.
- 4Transfer the fish to a baking tray and place it under a preheated broiler for 2 minutes to finish cooking through.
- 5Spoon the salsa verde over the skin, then return the fish to the broiler for another 1–2 minutes, just until the top is golden and beginning to crisp. Watch closely to avoid burning.
- 6Serve immediately, spooning any remaining salsa over the fish.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blend salsa ingredients together
Combine chopped parsley, cilantro, garlic, salt, red wine vinegar, lemon juice, pepper, olive oil, and water in a blender and blend until smooth.
Crisp the skin before broiling
Cook the fish skin‑side down in a hot pan for about 5 minutes before transferring to the broiler.
Add salsa before final broil
Spoon the salsa verde over the skin, then return the fish to the broiler for 1–2 minutes until the top is golden.
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Frequently asked questions
- How long does it take to make Butterfly Branzino with Salsa Verde?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Butterfly Branzino with Salsa Verde recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Butterfly Branzino with Salsa Verde recipe come from?
- It was shared by Eleonore Toulin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.