pan seared branzino

This pan-seared branzino recipe is a speedy dinner for two that can be ready in about 10 minutes. It&#39;s a fancy dish you can serve for a romantic dinner without breaking your wallet.

Pan-Seared Branzino

branzino fish fillets ((pat the fish dry

sea salt and black pepper ((as needed))

tbsp extra virgin olive oil

unsalted butter

thyme leaves

lemon juice

With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.

Preheat a large heavy non-stick or stainless-steel skillet over high heat (hot but not smoking). Lower heat to medium, heat the oil for a few seconds, and let it spread accross the pan.

Cook fish fillets, skin-side up for 90 seconds - 2 minutes, until lightly browned. Carefully flip the fish fillets and cook the skin for 3 minutes.  

Add butter, thyme, and fresh lemon juice to pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting until cooked through for about 1 minute or more, depending on the thickness of the fish.

Pan-seared Branzino

branzino fillets

tbsp butter, dairy

parsley, chopped

lemon

garlic powder

tsp salt

tsp black pepper

tsp cajun spice

Pat the branzino dry with a paper towel. Combine the salt, pepper, garlic powder and cajun spice together and rub the mixture over the fish.

Heat a skillet on medium heat/low, then add in the butter. Once the butter is melted, add in the branzino skin side down. Depending on how big your pan is, you may want to cook two fillets at a time.

Cook the fish on medium heat for about 3 minutes, then flip the fish over and cook for an additional 3-4 minutes.

Once ready, garnish with chopped parsley, lemon juice and a pinch of salt

This Pan-Seared Branzino with Mediterranean Salsa Verde recipe is a light yet flavorful dish that brings the essence of the Mediterranean to your table with fresh fish, herbs, and zesty lemon.

Pan-Seared Branzino with Mediterranean Salsa Verde

Branzino (skin on (about 6 oz

olive oil ((30 milliliters))

Salt (to taste)

Black pepper (to taste)

parsley

basil leaves (finely chopped (about 4 grams))

capers

anchovy (finely chopped (optional))

garlic (minced)

lemon zest (of 1 lemon)

lemon juice (of 1/2 lemon)

extra virgin olive oil ((120 milliliters))

Salt and pepper (to taste)

In a mixing bowl, combine the chopped parsley, basil, capers, anchovies (if using), and minced garlic.

Stir in the lemon zest and lemon juice.

Gradually whisk in the extra virgin olive oil until the mixture becomes a cohesive sauce.

Season with salt and pepper to taste. Set aside to let the flavors meld.

Pat the Branzino fillets dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large non-stick skillet over medium-high heat.

Once the oil is shimmering, place the fillets skin-side down in the pan.

Cook for about 3-4 minutes, or until the skin is crispy and golden brown.

Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish flakes easily with a fork and is cooked through.

Plate the Branzino fillets skin-side up and spoon the Mediterranean Salsa Verde over the top of each fillet.

Serve immediately with a side of steamed vegetables or a fresh salad for a complete meal.

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Pan-seared Branzino

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Pan-Seared Branzino

Pan-seared Branzino

Pan-Seared Branzino with Mediterran...

The most viewed pan seared branzino recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine