Branzino Recipe

Prepare fish

Pat the branzino dry inside and out with paper towels. Lightly score each side of the fish with 2–3 shallow diagonal cuts about 1/2" deep to help cook evenly and allow flavors to penetrate.

Season the cavity and both sides of each fish with kosher salt and freshly ground black pepper, using about 1 tsp salt per fish (adjust to taste).

Stuff each cavity with several lemon slices, 3–4 sprigs of thyme, a small handful of chopped parsley (about 1/4 cup per fish), and 2 smashed garlic cloves. Reserve a few lemon slices and parsley sprigs for garnish.

Brush both sides of each fish lightly with olive oil (about 1/2 tbsp per side). If using butter, rub a thin layer of softened butter on the outside for extra richness.

Preheat a large heavy skillet (cast iron preferred) over medium-high heat, or preheat grill to medium-high (400–425°F / 200–220°C). Add 1 tbsp olive oil to the pan and heat until shimmering but not smoking.

Pan-sear or grill

Place the fish in the hot skillet (or on the grill) and cook undisturbed for 4–5 minutes until the skin is crisp and releases easily from the pan. Carefully flip the fish using a wide spatula and cook the second side for 3–5 minutes, until the flesh is opaque and flakes with a fork. Total cook time will be about 8–10 minutes depending on thickness (fish is done when internal temperature reaches 125–130°F / 52–55°C for medium, or 140°F / 60°C for well-done).

For the last minute of cooking, add a couple of pats of the optional softened butter to the pan and spoon the melted butter and pan juices over the fish to glaze.

Transfer the fish to a serving platter. Squeeze fresh lemon over the top, sprinkle remaining chopped parsley, and garnish with reserved lemon slices and thyme sprigs. Serve immediately.