Pan-Seared Branzino With Herb Salsa

Ingredients

• 4 fillet anchovy rinsed
• 48 ounces skin-on branzino fillets 
• 1 tablespoon capers drained
• 2 medium cucumbers diced peeled seeded
• 2 tablespoons fennel seeds 
• 1 tablespoon marjoram fresh
• 1 cup parsley fresh loosely packed
• 1 clove garlic smashed
• 1 small bell pepper diced green
• 2 teaspoons herbs de provence 
• 1  juice of lemon for serving
• 6 servings kosher salt 
• 0.5 cup torn mint fresh loosely packed
• 0.7 cup olive oil extra-virgin
• 0.5 teaspoon pepper flakes red

Equipment

• food processor
• bowl
• frying pan
• spatula
• cutting board
• chefs knife

Directions

1. Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife.
2. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
3. Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes.
4. Transfer to a cutting board and crush with the bottom of a small skillet.
5. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl.
6. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
7. Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
8. Heat 2 large nonstick skillets over medium-high heat.
9. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes.
10. Serve with the herb salsa and lemon wedges.
11. Photograph by Kana Okada