Pan Seared Branzino | Feasting At Home

This easy branzino recipe is simply seasoned, pan-seared to perfection with crispy skin, and drizzled with a tangy lemon butter sauce.

Why You’ll Love This BranZino Recipe

Cooking seafood has always been a passion of mine, especially living on the beautiful West Coast, where fresh catches are abundant.

Known for its delicate, flaky texture and mild flavor, branzino is a versatile Mediterranean fish in the seabass family that shines in its simplicity. Whether I’m whipping up a weeknight dinner or impressing guests during a cozy gathering, this easy pan-seared branzino never fails to deliver a flavor-packed experience.

The art of cooking branzino is not just about achieving that crispy skin; it’s about enhancing its delicate, flaky texture with the right balance of flavors. Paired with our lemon butter sauce, this dish is an absolute showstopper that highlights the best of fresh seafood. Trust me, once you try this recipe, it will become your go-to for any occasion.

Branzino Recipe Ingredients

• Branzino: skin-on branzino fillets (not whole branzino) cleaned and de-boned.
• Ghee: Or use avocado oil or extra-virgin olive oil.
• Seasoning: Salt, pepper, and Aleppo chili flakes (or red pepper flakes). The chili flakes are optional, but nice if you’d like a little heat.
• Lemon juice: For the citrusy sauce.
• Butter: Use unsalted butter for the lemon sauce.
• Shallots and garlic: For savory, aromatic depth of flavor in the sauce.
• Fresh herbs: Use a mix of herbs in the sauce, choosing from parsley, dill, thyme, tarragon, oregano, sorrel, lovage, mint, and rosemary.

Branzino Recipe Instructions

1. Make the lemon butter sauce. Do this just before searing the fish. Melt butter in a small saucepan over low heat. Add shallots and garlic and sauté for 1-2 minutes. Remove from heat, then whisk in kosher salt, black pepper, and lemon juice. Transfer to a small bowl and mix in the minced herbs. The sauce will thicken as it cools.

2. Prep the branzino filets. Pat dry the fish fillets with a paper towel and season each fillet with salt and pepper.

3. Pan-sear the branzino. Heat a skillet over medium-high heat and place the branzino skin side down in the hot skillet for a few minutes, pressing down with a spatula. Once the skin releases from the pan, flip and cook for another 1-2 minutes.

4. Serve. Sprinkle the fillets with Aleppo chili flakes and spoon lemon butter sauce over top. Sprinkle with fresh herbs.

Chef’s Tips

• Timing: Wait to prepare the sauce until just before searing the fish. The fish won’t take long to sear, so the dish comes together rather quickly!
• To thin out the sauce: The sauce will thicken as it cools. To thin it out, place the small bowl of sauce in a larger bowl with a little warm water at the bottom.
• If the sauce separates: Simply whisk to re-incorporate!
• Variations: Add a little white wine to the pan for aromatic flavor. Also, cherry tomatoes, capers, and olives make delicious toppings.
• Try this with another type of white fish: This recipe works great with halibut or flounder.

Storing Branzino

Store leftover branzino in an airtight container for up to 3 days. You can also freeze branzino for up to 3 months. When reheating, make sure the fillets reach an internal temperature of 125-130F.

What to Sere with Branzino

This vibrant, flavor-packed fish is delicious served over creamy polenta, pasta, rice, baked potatoes or couscous. Serve with a side of vegetables, like broccoli or asparagus, or with a green salad. Don’t skip the warm, crusty bread to scoop up the lemony buttery sauce, and sliced lemon or lemon wedges.

Hope you love this as much as we do… let me know what you think in the comments below!

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