Seared Branzino Recipe
Make Seared Branzino Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & seasoning
Cooking fat & finishing
Method
Fish & seasoning
- 1
Prep the fish
Pat each branzino thoroughly dry inside and out with paper towels. Use kitchen shears or a small sharp knife to remove any remaining fins. Make 3 shallow diagonal slashes through the skin and flesh on each side of the fish (about 1/4-inch deep). Season both cavities and both sides liberally and evenly with kosher salt and freshly ground black pepper.
- 2
Add aromatics
Stuff the cavity of each fish with 2 lemon slices, 2 thyme sprigs, and 1 lightly crushed garlic clove. Press the aromatics gently so they stay inside the cavity while cooking.
Cooking fat & finishing
- 3
- 4
Sear the fish
Gently place the branzino in the hot pan, presentation side down (one or two fish should fit without crowding). Press each fish lightly with a spatula for the first 15–20 seconds to ensure full contact between skin and pan. Sear until the skin is deeply golden and crisp, about 4–5 minutes, adjusting heat as needed to avoid burning.
- 5
Flip and finish
Carefully turn each fish over using two spatulas or tongs. Add the remaining 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter to the pan around the fish. As the butter melts, tilt the pan slightly and spoon the foaming butter and oil over the top of the fish for 1–2 minutes to baste and finish cooking. Cook until the thickest part of the fish registers 125–130°F (52–54°C) for moist, medium doneness, about 3–4 minutes more depending on fish size. If you prefer well done, cook to 145°F (63°C).
- 6
Rest and dress
Transfer the fish to a warm plate and let rest 2–3 minutes. Stir together 1 tablespoon fresh lemon juice and 2 tablespoons finely chopped parsley, then spoon this mixture over the fish. Add a couple of lemon wedges to the plate for serving.