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Pan-seared branzino topped with a zippy cucumber-parsley salad. Something light and satisfying before further indulging tomorrow.
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In a non-stick pan with a little oil, sear branzino filet skin side down for about 3-4 minutes until skin is golden and edges are slightly opaque. Carefully flip the fish and cook for about 30 seconds to a minute, since the branzino is pretty thin. Remove from pan and serve with the salad.
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Cucumber salad: toss one or two chopped Persian cucumbers with a handful of parsley leaves, minced. Add in some minced pickled peppers, and dress with a bit of red wine vinegar and olive oil. Season with salt and pepper, adjust dressing seasoning as needed. Serve atop the fish and enjoy.
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