In a large bowl, combine medium-diced Roma tomatoes, sliced Persian cucumbers, and minced garlic. Drizzle with lemon juice, then sprinkle with sumac and Aleppo pepper. Toss gently, add chopped mint and basil, season with salt and pepper, and let it stand.

Pat branzino fillets dry with paper towels. Score the skin with shallow cuts, season with salt and pepper using about 1 teaspoon of salt and ½ teaspoon of black pepper per pound.

Heat 2-3 tablespoons of olive oil over medium-high heat. Place branzino fillets skin-side down in the skillet, cook for 3-5 minutes until golden and crispy. Flip and cook for another 2-3 minutes until internal temperature reaches 145ºF.

Transfer crispy branzino to a serving platter, tent with foil to keep warm. Sprinkle with crushed pistachios and serve alongside the tomato-cucumber salad.