Pan-seared Branzino Fillet Recipe
Learn how to cook a perfect Branzino Fillet with crispy skin and tender, flaky flesh. Pan-seared, baked, or grilled—easy and delicious!
INGREDIENTS
For the Branzino Fillets:
- 2 fresh branzino fillets skin-on for best texture
- Salt and black pepper to taste
- 1 tablespoon olive oil or avocado oil for high-heat cooking
- 1 tablespoon butter for extra richness
For Additional Flavor:
- 1 teaspoon garlic powder or 1 clove garlic minced
- 1 teaspoon lemon zest
- ½ teaspoon paprika or chili flakes optional, for mild heat
- Fresh thyme or parsley for garnish
- Lemon wedges for serving
INSTRUCTIONS
Step 1: Prepare the Fillets
- Pat the fillets dry with a paper towel to remove excess moisture. This ensures a crispy skin.
- Score the skin lightly with a sharp knife to prevent curling while cooking.
- Season both sides with salt, black pepper, and lemon zest.
- Tip: If time allows, let the fillets sit at room temperature for 10 minutes before cooking to ensure even cooking.
Step 2: Heat the Pan
- Heat a large skillet over medium-high heat for about 2 minutes until hot.
- Add olive oil and butter, swirling to coat the pan evenly.
- Tip: A hot pan prevents sticking and helps create a golden, crispy crust.
Step 3: Sear the Fillets (Skin-Side Down First)
- Place the fillets skin-side down in the pan and press lightly with a spatula for the first 30 seconds to keep them flat.
- Cook undisturbed for 3–4 minutes until the skin is golden and crisp.
- Carefully flip the fillets and cook for another 1–2 minutes on the flesh side.
- Tip: Avoid moving the fish too early—the skin will naturally release from the pan when ready.
Step 4: Rest and Serve
- Transfer the fillets to a plate and let them rest for 2 minutes.
- Garnish with fresh parsley or thyme, and serve with lemon wedges.
- Pair with roasted vegetables, couscous, or a fresh salad for a complete Mediterranean meal.
NOTES
Pro Tips for the Best Branzino Fillet
- Always pat the fillets dry before cooking to get extra crispy skin.
- Use a mix of oil and butter for the best balance of crispiness and flavor.
- Let the pan heat fully before adding the fish to prevent sticking.
- Don’t overcrowd the pan—cook in batches if necessary.
- For extra flavor, baste the fillets with melted butter and garlic in the last minute of cooking.