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Recipe and photo courtesy of Walter Manske of Republique LA

Olive Oil Cured Bronzino Fillets with Lemon Zest

yields 12 servings - level Moderate
prep time 1 week


  • 5 lbs Bronzino with skin on
  • 2 cups kosher salt
  • ½ cup sugar
  • ½ cup smoked paprika
  • 4 lemons zest
  • 6 springs of thyme chopped
  • 4 cloves of garlic
  • 8 cups California Olive Ranch extra virgin olive oil


  1. Mix all dry ingredients together and cover the bottom of a sheet pan with ½ of the mixture and lay bronzino skin side up on salt mixture and cover with remaining salt.
  2. Weigh down filets and refrigerate for 6 hours
  3. Rinse filets and layer in a large jar with thyme and lemon slices.
  4. Fill jar and cover all filets with California Olive Ranch extra virgin olive oil (may use more than 8 cups of California Olive Ranch extra virgin olive oil)
  5. Keep jarred filets in refrigerator for 1 week
  6. Remove filets from jar and enjoy with toasted bread and bitter greens such as arugula.