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Pan-Seared Branzino

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Pan-Seared Branzino is a light and elegant seafood dish featuring crispy golden skin and tender, flaky Mediterranean sea bass. With simple seasonings and a quick cooking time, this restaurant-quality recipe is perfect for both weeknight dinners and special occasions.

Ingredients

  • 4 branzino fillets (about 6 ounces each), skin on
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp unsalted butter
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Pat the branzino fillets dry thoroughly with paper towels.
  2. Season both sides of the fillets with salt, pepper, garlic powder, and paprika.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Once the oil is hot, place the fillets skin-side down in the skillet.
  5. Press gently with a spatula for the first 20 to 30 seconds to prevent the skin from curling.
  6. Cook for 4 to 5 minutes until the skin becomes crisp and golden brown.
  7. Carefully flip the fillets and cook for an additional 2 to 3 minutes, or until the fish flakes easily with a fork.
  8. Add the butter to the skillet during the final minute of cooking and spoon the melted butter over the fish.
  9. Remove from the heat and transfer to serving plates.
  10. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • For a Mediterranean version, add capers, olives, and cherry tomatoes.
  • Finish with fresh thyme, rosemary, or extra garlic for additional flavor.
  • Deglaze the skillet with white wine to create a simple pan sauce.
  • Frozen branzino fillets can be used if fully thawed and patted dry.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently in a skillet or low-temperature oven to preserve texture.

Nutrition

Find it online: https://thefamilycooking.com/pan-seared-branzino/