Crispy, golden branzino, a rich lemon butter caper sauce and a bright tomato and corn salad come together in a dish that is fresh, flavorful and full of contrast. Chef Starr of The Tastery balances buttery, flaky fish with sweet corn, juicy tomatoes and fresh herbs for an elevated meal that still feels approachable enough to recreate at home.

Yield: Approximately 2 servings, with additional salad

For the Pan-Seared Branzino

Ingredients

• 2 branzino fillets, skin on

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 additional tablespoons butter, for the sauce

• 1 tablespoon capers

• Juice of ½ lemon

• 1 small garlic clove, minced

• 1 tablespoon fresh parsley, chopped

• Salt and black pepper, to taste

For the Fresh Tomato & Corn Salad

Ingredients

• 1½ pounds ripe tomatoes, chopped

• 3 ears fresh corn, kernels removed

• ¼ small red onion, finely diced

• 2 tablespoons fresh basil, torn

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons champagne vinegar or apple cider vinegar

• ¼ cup olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 small garlic clove, grated or minced

• Salt and black pepper, to taste

Directions

Prepare the Tomato & Corn Salad

1. In a small bowl, combine the vinegar, Dijon mustard, honey, garlic, salt and black pepper.

2. Slowly whisk in the olive oil until the vinaigrette is well combined.

3. In a large bowl, combine the tomatoes, corn, red onion, basil and parsley.

4. Drizzle with enough vinaigrette to lightly coat the vegetables and toss gently.

5. Taste and adjust the seasoning as needed.

6. Set the salad aside briefly to allow the flavors to come together while you prepare the fish.

Prepare the Branzino

1. Pat the branzino fillets very dry with a paper towel. Season both sides with salt and black pepper.

2. Heat the olive oil in a skillet over medium-high heat. Once the pan is hot, place the fish skin-side down.

3. Gently press each fillet for the first few seconds to prevent the skin from curling. Allow the fish to cook undisturbed until the skin is golden and crisp and the fillet is nearly cooked through.

4. Flip the fish and cook briefly on the other side to finish. Remove the fillets from the pan and set aside to rest.

5. Reduce the heat and add the butter, garlic and capers to the skillet.

6. Stir in the lemon juice and gently swirl the pan until the butter melts into a glossy sauce.

7. Return the fish to the skillet briefly to coat it in the sauce, or spoon the lemon butter caper sauce directly over each fillet.

8. Finish with fresh parsley.

To Serve

Spoon the fresh tomato and corn salad onto each plate and place the pan-seared branzino alongside or over the salad. Finish the fish with the warm lemon butter caper sauce and serve immediately.

Chef Starr’s Key Technique

For perfectly crisp branzino, make sure the fish is very dry and the pan is properly heated before the fillet goes in. Once the fish is skin-side down, resist the urge to move it around so the skin has time to become golden and crisp. Pairing it with the fresh tomato and corn salad adds brightness and acidity that balances the richness of the lemon butter sauce.