Air Fryer Branzino with Lemon Potatoes and Vegetables
Meaty Branzino fillets with crispy skin and tri-color potatoes, zucchini, red bell pepper, and onions mixed with a Mediterranean spicy herb blend done all in the air fryer, then served with a quick lemon sauce.
Servings 2 servings
Calories: 625kcal
Ingredients
Spice Herb Blend
- 1 teaspoon Italian herbs blend
- ½ teaspoon smoked paprika powder
- ¼ teaspoon red chili pepper flakes
- ½ teaspoon onion powder
- ¼ ground black pepper
- 1 teaspoon kosher salt
- 6 garlic cloves minced or garlic pressed
- 2 tablespoons avocado oil
Fish Prep
- 452 grams branzino four fish fillets
Roasted Vegetables
- 2 cups baby potatoes medley quartered
- 2 cups of zucchini halved, then sliced
- 1 cup red bell pepper large sliced
- 1 cup onions large sliced
Lemon Sauce
- ½ cup vegetable broth
- ¼ cup lemon juice about one large lemon
- 1 tablespoon avocado oil
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
Garnish
- chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Spice Blend: In a large mixing bowl, whisk the Italian herb blend, paprika, chili flakes, onion powder, black pepper, salt, and oil and set aside.
- Prep the Fish: For the fish prep, place the fish fillets on a cutting board for raw fish, skin side up. Make three slits on each fish fillet; please refer to the photo and video for an overview. Pinch the fish to create an arch to slit the fish with a sharp knife. Watch the tip of your fingers, keeping them safe from the sharp blade.
- Using a paper towel, pat both sides of the fish dry and place on the cutting board flesh side up. Then Brush on one layer of the spice-herb blend onto the flesh and set aside the fish and spice-herb.
- Set Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit, and set the cooking timer for 25 minutes.
- Cook the Vegetables: In the same large mixing bowl, combine the potatoes, zucchini, bell peppers, and onion with the rest of the herb-spice blend and set aside. When the air fryer is ready, add the vegetable mixture, spreading it out evenly. After 15 minutes, give the vegetables a toss, then close to continue cooking.
- Check for the doneness of the potatoes by poking them with a fork or taking one out, cutting it in half, and tasting it. A knife or fork should easily insert. If the potatoes are cooked through, place the fish on top of the vegetables, skin side up, and cook for the last 8 minutes.
- Make the Sauce: Heat a medium saute pan with oil on medium-high heat. Then add the vegetable broth, lemon juice, and olive oil; the sauce will rapidly evaporate while bubbling, so do not reduce the heat; this is normal.
- Boil the sauce and reduce it to half of its content. The pan's surface allows the sauce to reduce quickly. Remove the pan from the heat, season the sauce with salt if necessary, and add the lemon zest and chopped parsley.
- Serve: Plate the potatoes and vegetables first, drizzle on the lemon sauce, place the fish fillets on top, and garnish with chopped parsley.
Video
Notes
Branzino Portions
- Unlike other fish I have used in my recipe (e.g., Rainbow Trout and Salmon), Branzino fillets tend to be smaller. Most of the time, you will serve two fillets per person.
Nutrition
Calories: 625kcal | Carbohydrates: 50g | Protein: 47g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 181mg | Sodium: 1587mg | Potassium: 1927mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3424IU | Vitamin C: 174mg | Calcium: 141mg | Iron: 5mg
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