Pan-fried branzino filets with a Dijon mustard-crème fraîche-caper-lemon sauce that uses condiments that are probably already in your fridge.
Heat some olive oil in a nonstick pan on medium high, pan fry branzino filet (or snapper or any other thin filet) skin side down for about 3 min until skin is golden and crispy. Carefully flip and cook the other side for a minute. Transfer to a plate. Reduce heat to low, add in about 1/2 cup crème fraîche until melted, stir in a spoon of Dijon mustard and about 1 tbsp of minced capers. When everything is combined, stir in some chopped parsley and a couple tbsp of lemon juice. Serve with the fish with more lemon, and alongside some pasta or crusty bread.