Pan Seared Branzino Recipe
This easy branzino recipe is simply seasoned and pan-seared to perfection with crispy skin and rich and tangy lemon butter sauce.
How to Make the Best Pan Seared Branzino
Pan seared branzino is one of those elegant yet surprisingly simple dishes that looks like it came straight from a fine dining restaurant. Branzino, also known as Mediterranean sea bass, has delicate, mild flesh that pairs beautifully with a simple seasoning of salt and pepper. The key to perfection is achieving that irresistibly crispy skin while keeping the fish tender and flaky inside.
What truly elevates this dish is the tangy lemon butter sauce studded with fresh herbs. The combination of butter, garlic, shallots, and bright lemon juice creates a rich yet balanced accompaniment that complements the mild fish without overpowering it. Feel free to use whatever fresh herbs you have on hand—parsley and dill are classic choices, but tarragon, basil, or even a mix of several herbs works wonderfully.
Ready in just 20 minutes from start to finish, this Mediterranean-inspired dish is perfect for a weeknight dinner that feels special. Serve it alongside roasted vegetables, a light salad, or crusty bread to soak up that incredible lemon butter sauce.
Pan Seared Branzino
This easy branzino recipe is simply seasoned and pan-seared to perfection with crispy skin and rich and tangy lemon butter sauce.
Ingredients
Pan Seared Branzino
Lemon Butter Sauce
Instructions
Lemon Butter Sauce
- Just before you start the fish, melt butter in a small saucepan slowly over low heat.
- Add shallots and garlic, cook for 1-2 minutes.
- Remove the pan from heat and whisk in salt, lemon juice and black pepper.
- Place in a small bowl and stir in the herbs. The sauce will thicken as it cools. To thin it, set the bowl in a larger bowl with warm water and stir to loosen.
Pan Seared Branzino
- Pat the fish dry with a paper towel. Season with salt and pepper.
- Heat oil in a skillet over medium-high heat until shimmering.
- Place fillets skin side down in the hot pan for 2 minutes, pressing down with a spatula so the skin makes even contact with the pan.
- Flip and cook another 1-2 minutes. Cook times can vary depending on the thickness of the fillets.
- Drizzle with lemon butter sauce, and sprinkle with Aleppo chili flakes and fresh herbs.
Notes
- For a lighter version, skip the lemon butter sauce and simply squeeze fresh lemon over the fish with a drizzle of olive oil.
- Branzino is a mild, flaky Mediterranean sea bass that works beautifully with simple preparations.
- Make sure the pan is hot enough before adding the fish to achieve crispy skin.
