Branzino with Sumac Tomato-Cucumber Salad

Branzino with Sumac Tomato-Cucumber Salad

Crispy-skinned branzino with a bright, savory sumac tomato-cucumber salad is pinnacle summer dinner perfection.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 339kcal

Equipment

Ingredients

4 skin-on branzino fillets (about 2 pounds total)
1 tablespoon extra virgin olive oil
1½ pounds tomatoes (cored and medium-diced, see Note 1)
3 Persian cucumbers (trimmed, halved lengthwise, and cut into ½-inch half-moons; or use 1 seedless cucumber)
2 cloves garlic (peeled and minced)
2 tablespoons lemon juice
1½ teaspoons sumac
1 teaspoon Aleppo pepper (or use crushed red pepper to taste)
¼ cup mint (leaves only; loosely packed and roughly chopped)
¼ cup basil (leaves only; loosely packed and roughly chopped)
Salt and pepper to taste

For serving:

¼ cup pistachios (crushed)
Basil leaves
Mint leaves (torn)
Sumac

Instructions

Prepare the tomato-cucumber salad:

Transfer the cubed tomatoes, cucumbers, and minced garlic to a large bowl. Add the lemon juice, sumac, Aleppo pepper, mint, and basil. Toss to combine. Taste and season with salt and pepper. Let it stand as you prepare the branzino.

Prepare the branzino:

Pat the fish fillets dry and lightly score the skin diagonally, making 2 to 3 small diagonal slits down the middle of the skin and being careful not to cut into the flesh. Season with salt and pepper. I recommend 1 teaspoon of salt and ½ teaspoon of black pepper per pound of fish.

Fry the branzino:

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
Once hot, add the fish skin-side down–frying in batches if needed–and immediately use a fish spatula or metal flipper to press the fish into the skillet to prevent the skin from shrinking under the fish. Fry without moving for 3 to 5 minutes until the skin is crispy and releases easily from the skillet. Flip and fry for 2 to 3 minutes longer or until the thickest part of the fish reaches 145ºF when pierced with an instant-read thermometer.
Remove the fish from the skillet and transfer to a platter, skin-side up, and tent lightly with foil to keep warm. Continue frying the remaining fillets.

Garnish the branzino:

Sprinkle half the crushed pistachios over the fish and garnish with fresh basil leaves and torn mint leaves.

To serve:

Spoon the tomato-cucumber salad onto plates and place a branzino fillet on top. Divide the rest of the crushed pistachios between each dish and finish with a sprinkle of sumac. Enjoy!

Notes

Note 1: If using a tomato variety with a high water content (such as heirloom or beefsteak), you may want to transfer the diced tomatoes to a large bowl and season with ¼ teaspoon of salt. Let them stand for 20 minutes to draw out the water, then strain off the excess liquid. This is optional, and only needs to be done if you prefer a salad with less excess water. If using Roma tomatoes, which have a naturally lower water content, this step can be skipped.

Nutrition

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