Branzino Piccata Recipe

Prepare fish

Rinse branzino under cold water and pat very dry with paper towels. If using whole fish, score the skin with 2 shallow diagonal cuts per side to help it cook evenly. Season both cavities and outside (or fillet surfaces) evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Dredge

Place the flour on a large plate and season lightly with the remaining 1/2 tsp salt and a pinch of pepper. Lightly coat each fish (or fillet) on all sides in flour, shaking off excess.

Pan-sear

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter. When the butter foams, add the fish skin-side down (if fillets, start skin-side down). Cook undisturbed 3–4 minutes until skin is crisp and deep golden. Carefully flip and add the remaining 1 tbs olive oil and 1 tbs butter to the pan; cook another 2–3 minutes for fillets (4–6 minutes for whole fish, depending on size) until the fish flakes easily and an instant-read thermometer reads 135–140°F (57–60°C) in the thickest part. Transfer fish to a warm plate and tent loosely with foil while you make the sauce.

Sauté aromatics

Reduce heat to medium. Wipe skillet lightly if it has excessive burned bits but keep flavorful browned fond. Add the shallot and sauté 1–2 minutes until translucent. Add the garlic and cook 30 seconds more until fragrant, taking care not to brown.

Deglaze & reduce

Pour in the white wine to deglaze the pan, scraping up brown bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Build sauce

Add the chicken or fish stock, lemon juice, and capers. Bring to a gentle simmer and reduce for 3–4 minutes so the flavors concentrate and the sauce slightly thickens.

Finish with butter and season

Off the heat, whisk in the cold 2 tbs butter in small pieces to emulsify and give the sauce a glossy finish. Stir in the lemon zest, chopped parsley, and red pepper flakes if using. Taste and adjust seasoning with salt (about 1/4–1/2 tsp) and more lemon if desired.

Serve

Return the fish to the skillet briefly (30 seconds) to warm through and spoon the sauce generously over each fish. Alternatively, place fish on a serving platter and spoon sauce on top. Garnish with additional chopped parsley and thin lemon slices.

If serving with roasted potatoes, toss halved potatoes in 1 tbs olive oil, salt and pepper, roast at 425°F (220°C) for 25–30 minutes until golden. Serve branzino atop or next to the potatoes and a handful of baby arugula dressed lightly with olive oil and lemon.