Branzino Francese Recipe

Directions

1. 1

   Prepare the Branzino

   Pat the branzino fillets dry with a paper towel. Season both sides with salt and black pepper.

2. 2

   Dredge in Flour

   Spread the flour on a large plate. Dredge each branzino fillet in the flour, ensuring both sides are lightly coated. Shake off any excess flour.

3. 3

   Whisk the Eggs

   In a shallow bowl, crack the eggs and whisk them until fully combined.

4. 4

   Coat the Fish in Egg

   Dip each floured branzino fillet into the whisked eggs, ensuring it is fully coated.

5. 5

   Heat the Pan

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until hot and shimmering.

6. 6

   Cook the Branzino

   Add the coated branzino fillets to the skillet, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the pan and set aside on a warm plate.

7. 7

   Make the Sauce

   In the same skillet, add the dry white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

8. 8

   Add Lemon and Parsley

   Stir in the fresh lemon juice and chopped parsley. Add the remaining 2 tablespoons of butter and stir until melted and the sauce is well combined.

9. 9

   Serve

   Pour the sauce over the cooked branzino fillets on the warm plate and serve immediately.