Pan Seared Branzino

This recipe was developed by Zaza’s Kitchen for Beautiful Briny Sea.

Yields 2 servings

• 4 filets Branzino

• French Picnic

• Fresh Cracked Black Pepper

• Light Tasting Olive Oil

• ½ lemon

• 2 tbsp unsalted butter

First, pat Branzino filets dry. Season to taste with French Picnic Salt, Black  Place stainless steel or cast iron pan on medium-high heat. Coat with light tasting olive oil. Once the pan is heated, add fish skin side down. Sear for five minutes, and flip. Add butter, squeeze lemon juice and cook for an additional 3 minutes. Serve with chimichurri, roasted potatoes, and asparagus.