Branzino Recipe

Prepare fillets

Pat branzino fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the clams and sauce.

Pan-sear fillets

Heat a large (12-inch) skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. When oil is shimmering, place fillets skin-side down, pressing gently for 10 seconds to ensure even contact. Sear skin-side down until skin is crisp and golden, about 3–4 minutes depending on thickness. Flip and cook the flesh side for 1–2 minutes more until just cooked through (internal temp ~135–140°F / 57–60°C). Remove fillets to a warm plate and tent with foil. Keep pan juices for sauce.

Clean and check clams

Ensure clams are well scrubbed and discarding any with broken shells or that do not close when tapped. If clams are sandy, soak in cold salted water for 20 minutes prior to cooking and rinse.

Cook aromatics

In a medium saucepan or skillet with a tight-fitting lid, melt 1 tablespoon butter over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, taking care not to brown the garlic.

Steam clams

Add the white wine and lemon zest to the pan, bring to a simmer, then add the clams and the optional 1/2 cup water if needed. Cover and steam until clams open, 5–7 minutes. Discard any clams that remain closed. Remove clams with a slotted spoon into a bowl and reserve the cooking liquid by straining it into a small saucepan to remove grit.

Finish sauce

Bring the reserved clam-wine cooking liquid to a low simmer over medium heat. Reduce slightly for 1–2 minutes if very watery. Lower heat and whisk in the remaining 5 tablespoons cold unsalted butter, a tablespoon at a time, to emulsify into a glossy sauce. Stir in the lemon juice, capers (if using), red pepper flakes (if using), and most of the chopped parsley (reserve a little for garnish). Taste and adjust seasoning with coarse sea salt and additional lemon if desired.

Combine clams with sauce

Return the steamed clams (and any juices released) to the sauce to warm through for 1 minute. Spoon several clams and generous sauce portions alongside each plated branzino fillet, or arrange fillets over a shallow pool of the sauce and scatter clams on top.

Serve

Garnish with the remaining parsley and a light sprinkle of coarse sea salt. Serve immediately with lemon wedges on the side and crusty bread to soak up the buttered clam broth.