Ingredients:

  • 2 Branzino fillets (approx. 5-6 oz each), skin-on, scaled, and pin-bones removed
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 2 cloves Garlic, thinly sliced
  • 1 tbsp Unsalted butter
  • 0.5 Lemon, juiced
  • 1 tbsp Fresh Italian parsley, finely chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Dry the fish. Use paper towels to pat the 2 Branzino fillets (5-6 oz each) until the skin is bone dry. Note: This prevents the fish from sticking and ensures a crisp crust.
  2. Season simply. Sprinkle 0.5 tsp Kosher salt and 0.25 tsp Cracked black pepper over both sides of the fillets.
  3. Heat the pan. Add 2 tbsp Extra virgin olive oil to a skillet over medium high heat until the oil shimmers and barely smokes.
  4. Initial sear. Place fillets skin side down in the pan. Note: Press down firmly with a spatula for 30 seconds to prevent curling.
  5. Wait for it. Cook for 3-4 minutes until the skin is golden and releases easily from the pan.
  6. Add aromatics. Toss in 2 cloves Garlic (thinly sliced) and 1 pinch Red pepper flakes into the oil around the fish.
  7. The flip. Carefully turn the fillets over and immediately add 1 tbsp Unsalted butter to the pan.
  8. Baste and finish. Squeeze 0.5 Lemon (juiced) over the fish and spoon the melting garlic butter over the skin for 1 minute.
  9. Final touch. Scatter 1 tbsp Fresh Italian parsley over the fillets.
  10. Serve immediately. Remove from heat until the flesh is opaque and flakes with a fork.