Pan Sautéed Branzino Recipe
Herb Oil, Caramelized Lemon
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Ingredients
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Fish
Herb Oil & Garnish
Method
Fish
Prepare fish
Pat the branzino dry inside and out with paper towels. Using a sharp knife, score the skin lightly on each side (2–3 shallow diagonal slashes). Season inside cavity and both sides generously with kosher salt and freshly ground black pepper.
Light dusting
Place the flour in a shallow plate and lightly dredge each fish on both sides, shaking off excess. The thin dusting helps the skin crisp without adding thickness.
Heat pan
Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat for about 2 minutes. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter; swirl to melt and coat the pan. The fat should shimmer but not smoke.
Sear fish
Add the branzino to the pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook without moving 3½–4 minutes, until the skin is deep golden-brown and releases easily.
Flip and flavor
Carefully flip each fish. Add the smashed garlic, thyme sprigs and rosemary to the pan around the fish. Add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Tilt the pan slightly and spoon the melted butter and oil over the top of the fish (basting) for 2–3 minutes. Add 1 tablespoon white wine or fish stock to deglaze and steam lightly for another 30–45 seconds if needed. Fish should register about 125–130°F (52–54°C) at the thickest part for moist, tender flesh.
Caramelize lemon
While the fish rests, wipe the skillet clean if necessary, then return to medium-high heat and add 1 tablespoon olive oil. Place lemon half cut-side down and cook 2–3 minutes until caramelized and browned at the cut surface. Remove and set aside.
Rest
Transfer the fish to a warm plate and rest 3 minutes. Spoon some pan juices and herbs over the fish to keep it moist.
Herb Oil & Garnish
Make herb oil
While fish is cooking or resting, combine 1/2 cup extra-virgin olive oil, chopped parsley (2 tbs), chives (1 tbs), basil (if using), lemon zest, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir to combine and let sit 3–5 minutes to marry flavors.