Branzino Fillet Recipe
This branzino fillet recipe is quick, flavorful, and restaurant-quality! Crispy skin, tender fish, and a zesty lemon butter sauce in under 30 minutes.
Ingredients
- 2 fresh branzino fillets skin-on (about 6–8 oz each)
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 cloves garlic thinly sliced
- 1 tablespoon butter for sauce
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- Optional: A handful of cherry tomatoes halved
- Optional: Fresh herbs like parsley or thyme
Instructions
- Pat the fillets dry.
- Use paper towels to press out all excess moisture — especially on the skin. This is key for crisping.
- Season both sides.
- Sprinkle salt and pepper on the flesh and skin side of the fish.
- Heat a skillet.
- Place a large skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking.
- Cook skin-side down.
- Carefully lay the fillets skin-side down. Press lightly with a spatula so the skin stays flat. Cook for 4–5 minutes or until the edges look golden and crispy.
- Flip and finish.
- Flip the fillets and cook the flesh side for another 2–3 minutes until fully cooked. Remove from the pan.
- Make the sauce.
- In the same pan, reduce heat to medium. Add butter and garlic. Sauté for 30 seconds. Stir in lemon juice and zest. Toss in cherry tomatoes, if using, and cook for another minute.
- Serve and enjoy.
- Drizzle sauce over fish. Garnish with fresh herbs and a lemon wedge.
Notes
- Branzino is often labeled as European sea bass and can be found at stores like Trader Joe’s, Whole Foods, or local seafood markets.
- A fish spatula helps with flipping and prevents the skin from tearing.
- Use medium-high heat and a hot pan to ensure the skin crisps and doesn’t stick.