Crispy skin, tender white fish, and a silky lemon cream sauce — simple technique, big payoff. This is one of those dishes where calm cooking does most of the work: a hot pan, a gentle sauce, and just enough contrast on the plate to let the fish shine.

Pair it with Zina’s Greek Pasta Salad for a salty, briny bite that cuts through the richness, or Couscous Salad for something lighter and grain-forward that keeps the meal balanced and fresh.

Ingredients:

• Fish
  • 2 skin-on white fish fillets (sea bass, branzino, snapper)
  • 1–1½ tbsp neutral oil
  • 1½ tbsp butter
  • Salt & black or white pepper
  
  
• Sauce
  • ½ cup heavy cream
  • 1–2 tbsp lemon juice
  • Lemon zest (optional)
  • Salt & white pepper
  
  
• Veg
  • 1 bunch broccolini (or broccoli)
  • 6–8 cherry tomatoes
  • Olive oil & salt

Instructions:

1. Prep the fish
   Pat the skin very dry. Score lightly. Season the flesh side only.
   
   
2. Veg first
   Blanch broccolini 2 min, cool, dry. Roast or sear tomatoes until blistered.
   
   
3. Lemon cream sauce
   Warm cream gently. Add lemon juice, salt, pepper. Simmer 3–5 min until silky. No boiling.
   
   
4. Crisp the fish
   Pan-sear skin-side down in oil, press lightly. Cook 4–5 min until golden.
   Add butter, flip, cook 30–60 sec. Remove from heat.
   
   
5. Serve
   Sauce on the plate, fish skin-up, vegetables on the side. Finish with olive oil or flaky salt.

Tip: A touch of Dijon in the sauce adds depth. Keep it subtle.