Crispy Pan-Seared Branzino
Ingredients
- 4 whole branzino fillets skin-on (about 6–7 oz each)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves thinly sliced
- 1 lemon half juiced and half sliced into rounds
- 2 tbsp capers drained
- 2 tbsp fresh parsley roughly chopped
- 1 tbsp olive oil for the sauce
- Pinch of red pepper flakes optional
Instructions
- Remove branzino fillets from the fridge 10 minutes before cooking. Pat both sides completely dry with paper towels especially the skin side.
- Season both sides with salt and pepper. Apply garlic powder to the flesh side only. Let the fish rest while the pan heats.
- Heat a stainless steel or cast iron pan over medium-high heat until lightly smoking. Add 2 tablespoons of olive oil and swirl to coat.
- Place fillets skin-side down in the pan away from you. Press each fillet gently with a spatula for the first 30 seconds to keep skin flat. Do not move them after that.
- Cook skin-side down for 4 to 5 minutes until the flesh is about 80 percent opaque from the bottom up and the skin is deeply golden.
- Flip the fillets carefully. Add the butter to the pan and let it foam. Tilt the pan and baste the fish for 1 to 2 minutes. Remove from heat.
- Transfer fish to a plate. In the same pan add 1 tablespoon olive oil sliced garlic and capers over medium heat. Sizzle for 1 minute then squeeze in lemon juice and add parsley.
- Spoon the pan sauce over the plated branzino. Serve immediately with lemon rounds on the side.
Notes
Always pat the branzino skin completely dry before it hits the pan — this single step is the difference between crispy golden skin and a soft, steamed disappointment.