Serves 2

2 eight-ounce branzino filets
Extra-virgin olive oil, as needed
The juice of 2 lemons plus 1 lemon, sliced thin
Salt and pepper, to taste
Dry wild Greek oregano, to taste
Chopped parsley

Gently pat the branzino filets dry using paper towels; season with salt and pepper.

In a large sauté pan over medium high heat, add 2 to 3 tablespoons of the olive oil, and allow the oil to get hot.  Once hot, add the branzino filets to the pan, skin side down; gently pressing in place for 30 seconds with a fish spatula to ensure all the skin makes contact with the pan.

Arrange the lemon slices on top of the fillets and cook until the fish skin is crisp, and the flesh has turned opaque and is cooked through, about 6 to 8 minutes.

While the fish is cooking, in a mixing bowl combine lemon juice with about ¼ cup of the olive oil, season with Greek oregano to taste, and whisk to emulsify.

Add the parsley to the pan, followed by the olive oil mixture, being careful not to pour over the crispy skin, and allow it to warm through for a minute or so. Remove from heat and serve right away.