Low FODMAP Pan-Fried Branzino with Capers and Lemon

Total time25 min

Prep time10 min

Cook time15 min

4.7

(29)

Low FODMAP Pan-Fried Branzino with Capers and Lemon

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Ingredients

4 servings

4 branzino fillets (about 6 oz each), skin-on
½ tsp fine sea salt
¼ tsp black pepper, freshly ground
3 tbsp extra-virgin olive oil, divided

For the pan sauce

3 tbsp capers, drained and rinsed
3 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp red pepper flakes
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the branzino fillets thoroughly dry with paper towels. Season both sides evenly with the salt and black pepper.
2
Heat 2 tablespoons of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.

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