Crispy Pan-Seared Branzino Fillet with Lemon Butter
This foolproof branzino fillet recipe delivers restaurant-quality results in just 15 minutes. Featuring shatteringly crisp skin and a simple garlic-thyme brown butter sauce, it is the perfect healthy weeknight meal.
Equipment
- Cast-iron or Stainless Steel Skillet
- Fish Spatula
Ingredients
Main Ingredients
- 2 fillets Branzino (European Bass) fresh, skin-on
- 2 tbsp Olive Oil
- Kosher Salt to taste
- Black Pepper freshly ground
For the Baste & Finish
- 2 tbsp Unsalted Butter
- 1 clove Garlic smashed, whole
- 2 sprigs Fresh Thyme or Rosemary
- 0.5 Lemon juiced
Instructions
- Prep the Fish: Remove fillets from the fridge 10 minutes prior to cooking. Pat them completely dry with paper towels on both sides. Using a sharp knife, make 3 shallow slashes on the skin side (do not cut deep into the flesh). Season generously with Kosher salt and pepper on both sides.
- Heat the Pan: Heat a large skillet over medium-high heat. Add the olive oil. Wait until the oil shimmers and starts to smoke slightly.
- Sear the Skin: Carefully lay the fillets skin-side down into the hot oil, laying them away from you. Immediately press down on the fillets with a fish spatula for 10-15 seconds to prevent curling and ensure even contact.
- Cook Undisturbed: Let the fish cook undisturbed for 3 to 4 minutes. The edges will turn opaque and the skin should be deep golden brown.
- Flip and Baste: Flip the fillets. Reduce heat to medium. Add the butter, smashed garlic clove, and thyme sprigs. Tilt the pan and spoon the foaming butter over the fish continuously for 1-2 minutes until cooked through.
- Finish and Serve: Remove fish from the pan. Squeeze the lemon juice into the remaining brown butter in the pan, swirl, and pour over the fillets. Serve immediately.
Notes
Leftovers: Store in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer at 350°F for 4-5 minutes to recrisp the skin. Do not microwave.
Substitutions: If you cannot find Branzino, use Red Snapper, Sea Bream, or Rainbow Trout.