Seared Branzino Recipe

Prepare fish

Pat the branzino fillets thoroughly dry with paper towels (very important for good sear). Season both sides and the skin edge with 1 tsp sea salt and 1/2 tsp black pepper. Lightly dust the flesh side with the 1/4 cup flour and shake off excess.

Heat pan

Place a large heavy skillet (cast iron or stainless) over medium-high heat. Add 3 tbs olive oil and heat until shimmering but not smoking — about 2 minutes.

Sear fish

Place fillets skin-side down in the hot pan (work in batches if needed to avoid crowding). Press gently with a spatula for 15 seconds to ensure even skin contact. Cook skin-side down without moving 3 to 4 minutes until the skin is deep golden and releases easily. Flip and add 2 tbs butter, the thyme sprigs and half the lemon slices to the pan. Spoon the melted butter over the top of the fillets and cook 1 to 1.5 minutes more until cooked through (internal temperature ~125–130°F for moist texture). Transfer to a warm plate and keep loosely tented.

Warm stock

Put the 3 cups stock in a saucepan and keep it warm over low heat (do not boil).

Start risotto

In a medium saucepan over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and sauté 2–3 minutes until translucent but not browned. Add the 1 tsp minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1 cup Arborio rice and stir to coat with fat. Cook 1.5–2 minutes until edges of rice look translucent and it has a faint toasted aroma.

Deglaze

Pour in 1/2 cup white wine and stir until mostly absorbed.

Cook risotto

Begin adding warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next 1/2 cup. Continue this process for about 18–20 minutes, until rice is al dente and creamy.

Finish risotto

Remove from heat and stir in 2 tbs heavy cream, 2 tbs lemon juice, 1 tbsp lemon zest, 1/2 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. If risotto is too thick, stir in 1–2 tbs warm stock to reach a creamy but spoonable consistency. Stir in chopped parsley if using.

Blanch (optional for tender stems)

Bring a medium pot of salted water to a boil. Add broccolini and blanch 1 minute then transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer crisp-tender, skip blanching and proceed to sauté.)

Sauté broccolini

Heat 1 tbs olive oil in a sauté pan over medium-high heat. Add the sliced garlic and red pepper flakes and cook 20–30 seconds until fragrant (do not burn). Add the broccolini, season with 1/2 tsp salt, and sauté 3–4 minutes until bright green and tender-crisp (or longer if you blanched and want more color). Finish with 1/2 tbs lemon juice and toss to coat. Keep warm.

Divide the creamy lemon risotto between 4 warmed plates, making a shallow well in the center for the fish.

Place a seared branzino fillet on top of each portion of risotto, skin-side up for presentation. Arrange broccolini alongside.

Spoon any pan juices and butter from the fish pan over the fillets. Garnish with lemon wedges, microgreens or chopped parsley, and additional grated Parmesan if desired. Serve immediately.