Pan Seared Branzino Recipe

Rinse rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 1.5 cups water, 1/2 tsp salt and 1 tbsp butter or oil in a small saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Heat 1 tbsp olive oil in a medium skillet or sauté pan over medium-high heat.

Add minced garlic and sliced scallion whites, sauté 20–30 seconds until fragrant (do not brown).

Add julienned carrot and red bell pepper first; sauté 2–3 minutes until they begin to soften but still have bite.

Add julienned zucchini, season with 1/2 tsp salt and 1/4 tsp black pepper, and continue to sauté 1–2 minutes until zucchini is just tender. Remove to a bowl and keep warm.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add thinly sliced garlic and sauté 30 seconds until fragrant.

Add baby spinach in batches, tossing until wilted. Season with 1/2 tsp salt. Cook 1–2 minutes until all spinach is wilted but still bright green.

Finish with a squeeze of 1/2 lemon if using and transfer to a warm plate to hold.

Pat the branzino dry inside and out with paper towels. Season cavity and exterior with salt (about 1 tsp per fish) and pepper.

Lightly dust each fish with flour, shaking off excess. This helps achieve a crisp skin.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams and oil is shimmering, add the branzino, presentation side down (skin side up if fillets; whole fish: skin side down) and press gently with a spatula for 20 seconds to ensure even contact.

Cook undisturbed 3–4 minutes until skin is golden and crisp. Flip carefully and cook the other side 2–3 minutes until fish is opaque and just cooked through (internal temp ~125–130°F / 52–54°C) depending on thickness.

During the last minute of cooking, add 1 tbsp butter and juice from half a lemon to the pan and spoon the foaming butter over the fish (basting) to finish.

Transfer fish to a plate and tent loosely with foil to rest while you make the honey pan sauce.

Pour off excess fat from the skillet used to cook the fish, leaving about 1 tbsp of brown bits and 1 tbsp butter in the pan. Add the minced shallot and sauté over medium heat 30–45 seconds until softened.

Deglaze the pan with 60 ml white wine or dry vermouth, scraping up browned bits. Reduce by half, about 1–2 minutes.

Stir in 2 tbsp honey and 2 tbsp fresh lemon juice. Let the sauce bubble and thicken slightly, 1–2 minutes. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting.

Remove from heat and whisk in 2 tbsp cold cubed butter, one piece at a time, to create a glossy emulsion.

Return the rested fish to the pan briefly (30 seconds) spooning sauce over the fish to warm and glaze.

Divide rice between two plates, place a generous portion of sautéed spinach alongside, and a scoop of julienne vegetables.

Place one branzino on top of or beside the rice. Spoon additional honey pan sauce over the fish and a little around the rice for flavor.

Garnish with chopped parsley and lemon wedges. Serve immediately.