2 bronzino fillets
3 Tbsp. canola oil
Kosher salt
Black pepper
1 Tbsp. all-purpose flour
2 Tbsp. butter, cubed


1/2 green zucchini, sliced
1/2 yellow zucchini, sliced
1 tsp. thyme
1 Tbsp. parsley, chopped
3 Tbsp. extra virgin olive oil




1/4 cup kalamata olived, pitted, chopped
2 Tbsp. sun-dried tomatoes
1 shallot
1/4 cup red wine vinegar
1 Tbsp. fresh parsley, chopped
1/2 cup extra virgin olive oil

  • Start with Vinaigrette: combine shallots, pitted olives, red wine vinegar, and olive oil. Whisk together for the vinaigrette. Set aside.
  • Next: Cook the veggies. Heat olive oil in sauté pan. Add sliced garlic and onion. Sautee until aromatic. Add the zucchini, cherry tomato, fennel, capers, and thyme. Season with salt. Add a small amount of white wine. Once thickened, add fresh basil and parsley.
  • Now time to cook the fish. First score the skin of the fish filet. Tip: Score fish to keep the skin flat so it can get crispy.
  • Season with salt and pepper. Dust the skin with flour. Heat canola oil in pan. Tip: Canola oil high burn temperature
  • Put fish skin side down. Hold spatula against fish to crisp. Throw a cube of butter into pan with fish. Baste the top of fish with butter.
  • Finally, plate your dish. Put fish skin side down. Fan veggies around it. Drizzle vinaigrette around dish.