Description
A quick and elegant pan-seared branzino fillet recipe with crispy skin and tender, flaky meat. Infused with garlic, lemon, and fresh herbs, this restaurant-quality dish is easy to make in under 20 minutes.
Ingredients
Scale
- 2 branzino fillets (skin-on, about 6–8 oz each)
- 2 tbsp olive oil (extra virgin)
- 1 tbsp unsalted butter (optional)
- 2 cloves garlic, minced
- 1 tsp sea salt (or to taste)
- ½ tsp freshly ground black pepper
- ½ tsp paprika (optional)
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or rosemary (optional)
- Juice of ½ lemon
- Lemon wedges for serving
Instructions
- Pat the fillets dry with a paper towel and season both sides with salt, pepper, and paprika. Lightly coat with olive oil.
- Heat a nonstick or cast-iron skillet over medium-high heat. Add olive oil and butter.
- Place the fillets skin-side down. Press gently with a spatula for 20-30 seconds. Cook undisturbed for 3-4 minutes until the skin is golden and crispy.
- Flip the fillets and cook for another 2-3 minutes, until the flesh is opaque and flakes easily.
- In the last minute, add minced garlic and fresh herbs. Squeeze lemon juice over the fillets.
- Transfer to a plate, garnish with parsley, and serve with lemon wedges.
Notes
- For extra crispiness, let the fillets sit uncovered in the fridge for 10-15 minutes before cooking.
- If using frozen fillets, thaw completely and pat dry to prevent excess moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan-Searing
- Cuisine: editerranean
Nutrition
- Serving Size: 1 fillet
- Calories: 250 kcal
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 60mg
Keywords: branzino fillet, pan-seared fish, crispy skin branzino, Mediterranean seafood, easy seafood recipe