For the fish:

  • 2 NETUNO Branzino fillet
  • Salt & Black pepper to taste
  • ½ cup Olive oil
  • 4 garlic cloves, minced
  • 1 cup White wine

For the panko and herbs mixture:

  • 1 cup Panko
  • A few springs of Thyme
  • A bunch of Parsley
  • 2 garlic cloves, minced
  • ½ stick of Butter
  • ¼ cup of Olive oil


  1. Preheat the oven to 425° F (218° C).
  2. Make a few transversal cuts on the skin side without cutting through the other side.
  3. Season with olive oil, salt & pepper to taste.
  4. Pre-heat the pan on medium-high heat and drizzle some olive oil.
  5. Place the fish on the hot pan with the skin side down until golden brown.
  6. Flip the fillets and add garlic and white wine. Finish cooking in the oven for 3-5 minutes.
  7. While fish is in the oven, finely chop the herbs and mix with panko and remaining garlic.
  8. Add butter and remaining olive oil to a pan, on medium-low heat.
  9. Add the panko and herbs mixture and allow to brown until evenly golden.
  10. Serve the Branzino over your choice of side. We recommend a plantain or potato mash! Top with the toasted panko and herbs mixture. Enjoy!

Servings: 2

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