• 1-2 NETUNO Branzino fillet
  • Salt & Black pepper to taste
  • Olive oil
  • 1 tbsp. Minced garlic
  • White wine

For the panko and herbs mixture:

  • Panko
  • Thyme
  • Parsley
  • Minced garlic
  • Butter
  • Olive oil


  1. Preheat the oven to 425° F (218° C).

Make a few transversal cuts on the skin side without cutting through the other side.

  • Season with olive oil, salt & pepper to taste.
  • Pre-heat the pan on medium-high heat and drizze some olive oil.
  • Place the fish on the hot pan with the skin side down until golden brown.
  • Flip the fillets and add garlic and white wine. Finish cooking in the oven for 3-5 minutes.
  • While fish is in the oven, finely chop the herbs and mix with panko and minced garlic.
  • Add butter and olive oil to a pan, on medium-low heat.
  • Add the panko and herbs mixture and allow to brown until even golden.
  • Serve the Branzino over your choice of side, we recommend a plantain or potato mash, and top with the toasted panko and herbs mixture. Enjoy!

Servings: 1-2