Pan-Seared Branzino with Lemon Caper Butter Sauce 🐠✨

Ingredients For the branzino: 2 branzino fillets (trader joe’s branzino fillets) Lemon slices 1–2 tbsp olive oil 1–2 tbsp butter Salt and pepper For the caper sauce: 3 tbsp capers 2–3 tbsp lemon juice 2–3 tbsp chopped parsley 2 tbsp butter For the salad: Arugula Red onion, thinly sliced Grape tomatoes, halved For the salad dressing: ¼ cup olive oil 1 tbsp Grey Poupon Dijon mustard 1 tbsp balsamic vinegar 1 garlic clove, minced 2 tbsp lemon juice Salt, to taste Instructions Prepare the salad by combining arugula, red onion, and grape tomatoes. Whisk together all dressing ingredients and toss with the salad right before serving. Pat the branzino fillets completely dry. Score the skin side a few times, then season both sides with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Place the fillets skin-side down and press gently with a spatula to help the skin get evenly crispy. Cook until golden, then flip and add lemon slices to the pan. Cook until the fish is tender and cooked through. Remove the fish from the skillet. Add butter to the pan and let it melt. Stir in capers and cook for 1–2 minutes. Add lemon juice, remove from heat, and stir in chopped parsley. Spoon the lemon caper butter sauce over the branzino and serve with the fresh arugula salad. Enjoy!