Ingredients:

  • 2 (6 oz / 170 g) branzino fillets, skin-on
  • 1/2 tsp (3 g) sea salt
  • 1/4 tsp (1 g) coarsely ground black pepper
  • 1 tbsp (15 ml) avocado oil
  • 1 tsp (5 ml) extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 tbsp (4 g) fresh parsley, finely chopped

Instructions:

  1. Use paper towels to pat the branzino fillets skin and flesh sides completely dry. Season both sides generously with 1/2 tsp sea salt and 1/4 tsp black pepper. Let the fillets sit at room temperature for 10 minutes.
  2. Heat 1 tbsp avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers and just begins to wisp smoke.
  3. Carefully place the fillets skin-side down. Immediately press down on the fillets using a fish spatula or weighted press for 30 seconds to prevent curling. Leave the fish undisturbed for 3–4 minutes until the edges look golden and the fish releases easily from the pan.
  4. Flip the fillets gently. Add 1 tsp extra virgin olive oil to the pan.
  5. Sear the flesh side for 60–90 seconds. Use a meat thermometer to ensure the fish reaches a safe internal temperature of 145°F (63°C).
  6. Remove the pan from heat, squeeze the juice from 1/2 lemon over the fish to deglaze the pan, and garnish with 1 tbsp chopped parsley.