This easy branzino recipe showcases fish that is simply seasoned and pan-seared to perfection, yielding crispy skin that’s complemented beautifully by a tangy lemon butter sauce. It’s a delightful dish that emphasizes the natural flavors of the fish, ideal for both casual dinners and special gatherings.

Why You’ll Love This Branzino Recipe

Living on the stunning West Coast, I have developed a deep passion for cooking seafood. The beautiful branzino, known for its delicate, flaky texture and mild flavor, truly shines in its simplicity. Whether it’s a quick weeknight dinner or an elegant gathering with friends, this easy pan-seared branzino is always a hit!

The magic of cooking branzino lies not only in achieving that delectable crispy skin but also in enhancing its tender texture with a perfect blend of flavors. Paired with zesty lemon butter sauce, this dish becomes a stellar showcase of fresh seafood. Once you make this recipe, it will undoubtedly become your favorite go-to dish for any occasion.

Branzino Recipe Ingredients

• Branzino: Skin-on branzino fillets, cleaned and de-boned.
• Ghee: Alternatively, use avocado oil or extra virgin olive oil.
• Seasonings: Salt, pepper, and Aleppo chili flakes (optional for heat).
• Lemon Juice: Freshly squeezed, for that citrus kick.
• Butter: Unsalted butter for making the sauce.
• Shallots and Garlic: For a savory aroma that elevates the dish.
• Fresh Herbs: A mix of parsley, dill, thyme, tarragon, oregano, and more.

Branzino Recipe Instructions

1. Prepare the Lemon Butter Sauce: Begin by melting butter in a small saucepan over low heat. Add finely chopped shallots and garlic, sautéing for 1-2 minutes until fragrant. Remove from heat and whisk in kosher salt, black pepper, and fresh lemon juice. Transfer the sauce to a bowl and stir in the minced herbs. The sauce will thicken as it cools.

2. Prepare the Branzino Fillets: Pat the branzino fillets dry with a paper towel, then season each fillet generously with salt and pepper.

3. Pan-Sear the Branzino: Heat a skillet over medium-high heat and add a little ghee. Once hot, place the branzino fillets skin side down into the skillet. Let them sear for a few minutes, using a spatula to press down for even contact. When the skin releases easily from the pan, carefully flip the fillets and cook for an additional 1-2 minutes.

4. Serve: Once perfectly seared, drizzle the branzino with the luscious lemon butter sauce. Add a sprinkle of Aleppo chili flakes and a scattering of fresh herbs on top for a burst of color and flavor.

Chef’s Tips

• Timing: Prepare the sauce right before cooking the fish for a fresh flavor.
• To Adjust Sauce Consistency: If the sauce thickens too much as it cools, place the bowl in a larger bowl of warm water to loosen it.
• If the Sauce Separates: Simply whisk it back together.
• Variations: Consider adding a splash of white wine for depth. Cherry tomatoes, capers, and olives also make fantastic toppings.
• Alternate Fish: This recipe can easily be adapted for other white fish like halibut or flounder.

Storing Branzino

Leftover branzino can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the fish for up to 3 months. When ready to reheat, ensure the fillets reach an internal temperature of 125-130°F.

What to Serve with Branzino

This vibrant, flavor-packed fish is delightful served over creamy polenta, pasta, rice, baked potatoes, or couscous. Pair it with steamed vegetables like broccoli or asparagus, or alongside a fresh green salad. Don’t forget to serve warm, crusty bread for scooping up that heavenly lemon butter sauce and fresh lemon wedges to brighten the flavors!

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