Filetti Di Branzino Recipe

Prepare fillets

Pat seabass fillets dry with paper towels. Season both sides lightly with the measured sea salt and freshly ground black pepper. Lightly dust the skin side and flesh side with the all-purpose flour, then shake off excess so there's only a thin coating.

Pan-fry fillets

Heat a large nonstick or stainless steel skillet over medium-high heat until hot (about 2 minutes). Add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When the butter foams and the fat is shimmering, place the fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 3–4 minutes, until the skin is crisp and golden and the fish is cooked about two-thirds of the way up the fillet. Flip carefully and cook the flesh side 45–90 seconds more until just cooked through (internal temperature ~60°C / 140°F). Transfer fillets to a warm plate and tent loosely with foil while you finish the sauce and vegetables.

Sweat shallot & deglaze

In the same pan used for the fish (wipe out any burnt bits but keep fond), set over medium heat. Add 1 tbsp butter and 1 tbsp extra-virgin olive oil. Add the finely minced shallot and cook gently 1–2 minutes until translucent but not brown. Pour in 2 tbsp white wine (or fish stock) to deglaze, scraping up any browned bits. Let it reduce by half, about 1–2 minutes.

Finish sauce

Remove the pan from direct heat for 20–30 seconds to slightly cool. Stir in 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp chopped capers, and 1/2 cup finely chopped flat-leaf parsley. Add 1 tbsp finely minced shallot if not already used. Whisk to combine; the warm pan will gently heat the herb mixture without wilting it completely. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting lemon or salt as needed. Keep warm (very low heat) until ready to serve.

Cook vegetables

Choose one: For baby spinach — heat 1 tbsp olive oil and 1/2 tbsp butter in a separate large sauté pan over medium heat. Add 1 thinly sliced garlic clove and cook 30 seconds until fragrant. Add 4 cups baby spinach and sauté 1–2 minutes until just wilted. Season with 1/4 tsp salt and 1/4 tsp pepper. For mixed seasonal vegetables — bring a medium saucepan of salted water to a boil; blanch firm vegetables (baby carrots, asparagus tips, zucchini) until just tender (1–3 minutes depending on veg). Immediately refresh in ice water, then drain. In a sauté pan heat 1 tbsp olive oil and 1/2 tbsp butter, add the sliced garlic briefly, then toss the vegetables to heat through and glaze for 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Plate 2 cups of wilted spinach or an equivalent portion of mixed vegetables in the center of each warmed plate to form a bed.

Place the seabass fillet, skin-side up or slightly angled, on top of the vegetable bed.

Using a spoon, drizzle 2–3 tbsp of the warm parsley & lemon sauce over and around each fillet, reserving a little for the table. Garnish with fresh parsley sprigs and serve with lemon wedges on the side.

Serve immediately so the skin remains crisp. Suggestion: accompany with roasted baby potatoes or steamed rice if desired.