Mediterranean Branzino with Greek Orzo Salad

Mild tender Branzino is served with a warm Greek-inspired side of artichokes, peppers, and dill for a flavorful but simple weeknight dinner. 

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2 TB olive oil, divided
2 filets Branzino
3/4 cup orzo, cooked according to package instructions and drained
1 15 oz can quartered artichoke hearts, rinsed and drained
1 red pepper, thinly sliced OR one small jar roasted peppers, rinsed and drained
2 TB chopped fresh dill
1 tsp minced garlic
1 TB lemon juice
1 tsp lemon zest


Coat a large saute pan or grill pan with 1 tsp olive oil. Heat over high heat. Pat Branzino filets dry and season on both sides with salt and pepper. Place in hot pan skin side down to cook for 3 minutes, pressing lightly to crisp skin. Flip filets over and cook for 1 minute or until Branzino flakes easily with a fork.
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Combine cooked orzo and remaining ingredients, season to taste with salt and pepper, and serve topped with Branzino.
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TIP: You can make the Orzo Salad ahead of time to enjoy warm or chilled with your Branzino. Feel free to try some optional add ins too like sliced kalamata olives, halved grape tomatoes, or crumbled feta cheese

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