I know some of the meals I share can seem a little expensive, so I wanted to create a restaurant quality dinner that’s a little more budget-friendly. This entire meal comes together for under $30, with the star of the dish being Trader Joe’s frozen branzino, which is just $12.99 for four fillets. Paired with crispy smashed potatoes, roasted asparagus, and a simple garlic herb butter, it’s proof that you don’t have to spend a fortune to enjoy an elevated seafood dinner at home. And if you can’t find branzino, this recipe is just as delicious with cod, sea bass, barramundi, or halibut.

Ingredients:

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Branzino

•   2 Trader Joe\'s Branzino (Thawed )
•   1 Tbsp Avocado Oil
•   1 Tsp Garlic Powder
•   1/2 Tsp Smoked Paprika 
•   Salt and Black Pepper  (To taste )

Garlic Butter

•   2 Tbsp Unsalted Butter
•   4 Garlic Cloves (Minced )
•   1 Tsp Thyme Leaves  (Fresh)
•   Zest of 1 lemon
•   1/2 Juiced Lemon
•   2 Tbsp Parsley (Fresh and chopped )

Crispy Smashed Potatoes

•   1 1/2 Pounds Baby Yukon Gold Potatoes 
•   2 Tbsp Olive Oil
•   2 Tbsp Parmesan  (Grated )
•   1 Tsp Garlic Powder
•   1/2 Tsp Onion Powder
•   Salt and Pepper  (To taste )

Roasted Asparagus

•   1 Bunch Asparagus 
•   1 Tbsp Olive Oil
•   Salt and Pepper to Taste 

Garnish

•   Lemon Wedges
•   Fresh Parsley 
•   Flaky Sea Salt (Optional )

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Preheat the oven to 425°F.
2. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15–18 minutes, or until fork tender. Drain and let them cool for 5 minutes.
3. Arrange the potatoes on a parchment-lined baking sheet and gently smash each one with the bottom of a glass or measuring cup. Drizzle with olive oil and season with the Parmesan, garlic powder, onion powder, salt, and pepper. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
4. While the potatoes cook, toss the asparagus with olive oil, salt, and pepper. Add to the oven during the last 10–12 minutes of the potatoes’ cooking time until tender and lightly roasted.
5. Pat the branzino fillets dry with paper towels. Season both sides with garlic powder, smoked paprika, salt, and pepper.
6. Heat the olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and cook undisturbed for 4–5 minutes until the skin is crisp. Flip and cook for another 2–3 minutes. Transfer to a plate.
7. Reduce the heat to medium-low. Add the butter, garlic, and thyme to the same skillet. Cook for about 30 seconds until fragrant. Stir in the lemon zest, lemon juice, and parsley.
8. Return the fish to the skillet for 30 seconds, spooning the garlic butter over the fillets until well coated.
9. Serve the branzino with the crispy smashed potatoes and roasted asparagus. Spoon the remaining garlic butter over the fish and garnish with fresh parsley and lemon wedges. Enjoy!