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Roasted Bronzini Fillets
Caraluzzi's Recipes

Roasted Bronzini Fillets

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Servings 6


  • 1/4 cup chopped fresh tarragon
  • 1/4 cup chopped fresh Italian (flat) parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon lemon zest
  • 1/8 teaspoon sea salt
  • ½ cup olive oil divided (try Caraluzzi’s Olive Oil)
  • Coarse kosher salt
  • Freshly ground black pepper (try Caraluzzi’s Mixed Pepper Blend
  • 6 bronzini fillets with skin
  • 2 tablespoons olive oil
  • Fresh lemon juice to sprinkle over fish fillets


  • Puree herbs, lemon zest, 1/8 teaspoon salt and ¼ cup oil in blender or small-bowl food processor until smooth. Transfer to small bowl; whisk in remaining ¼ cup of oil. Season herb oil to taste with coarse salt and pepper and set aside.
  • Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with a little bit of kosher salt and freshly ground pepper. Heat oil in large skillet over medium-high heat – a non-stick skillet is easier. Add 3 fillets, skin side down. Sauté for about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets.
  • Drizzle each fillet with 1/2 tablespoon herb oil. Roast fillets until just opaque in center, about 9 to10 minutes. Plate the fish and drizzle remaining herb oil over each fillet. Finish off each fillet with a squeeze of lemon juice.
  • Serve with roasted vegetables, leafy greens, or a grain salad.


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