If you purchased branzino fillets from Costco or any fish market and don't know what to do with them, try this one out! This pan-seared branzino with lemon butter recipe is just so good, seems like everyone young and old is a fan of it! A quick and easy dinner recipe to make on any weeknight or a special day like Valentine's.
Have you always wondered how to make a restaurant-quality fish fillet at home? If you are looking for branzino recipes, try these pan-seared Branzino fish fillets with lemon butter. It's absolutely the best way to cook branzino fish.
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Easy Branzino Recipe
This pan-seared branzino fish fillets recipe tastes as good as what you will find at seafood restaurants and doesn't cost a lot of money to make. Best of all, this recipe requires very minimal ingredients and preparation. It can be ready at your dinner table in about 10 minutes.
For those who can't find Branzino, don't worry. You can still make this delicious recipe by using any white fish of your choice that is available in your area.
What is Branzino Fish
Branzino is a European or Mediterranean Sea Bass. I'm a big fan of all types of sea bass and this one is definitely no exception!
Branzino has a mild and slightly sweet taste, similar to other types of sea bass and halibut. It is known for its lean white-firm meat and is perfectly grilled, roasted, baked, steamed, or pan-seared.
The Best Substitutes for Branzino
If you can't find Branzino, feel free to substitute with flounder, Atlantic croaker, sea trout, red snapper, or any fish that is white, lean, and flaky.
Where to Purchase and Branzino Fish Price
You can purchase Branzino at Costco, Trader Joe's, Whole Foods, or any seafood market. It's sold both as a whole fish and as fillets.
It's around $6.99 per pound (whole fish) or $7 per pound (fillets).
Ingredients for Pan-Seared Branzino
To make pan-seared branzino you will need branzino fillets, oil, lemon, butter, salt, black pepper, and fresh thyme leaves.
How to Pan-Sear Branzino Fillets
I usually cook fish fillets skin-side down first. However, for this particular recipe, in order to keep the skin crispy after basting, I decided to cook the skin side up first.
Basting will add flavor and keep the fish from drying out. The extra fat also helps crisp up the skin.
Step 1. Add Seasoning to Fish
- Pat the fish fillets dry with paper towels.
- With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of the fish fillets in a single layer.
Step 2. Preheat Your Pan
- Preheat a heavy large skillet over medium heat.
- Add oil and wait a few seconds for the oil to heat. The oil should shimmer.
Step. Pan-Sear
Do not overcrowd the pan to prevent steaming. Work in multiple batches if needed.
- Place the fish fillets in the hot pan, skin side up. Cook for about 45-60 seconds or until lightly golden browned.
- Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.
- Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting until cooked through for a few seconds until the fish is fully cooked and the skin is crispy.
FAQ and Cooking Tips
Here's how to get the perfect crispy skin:
1. You have to dry the fish really well with paper towels. After that, place the fish fillets on a wire rack and let them come to room temperature on the counter for 15 minutes before you cook them.
2. Do not overcrowd the pan to prevent steaming. The more food added, the lower the temperature falls. Make sure that the fish fillets have plenty of space and are not touching each other.
3. Always preheat the skillet for a few minutes.
4. Don't salt your fish until right before you put it in the pan because salt draws moisture to the surface of the fish.
Place the leftover cooked fish in an airtight container. If the fish is still hot, then allow it to cool before sealing it. Properly stored, it can last 3-4 days in the fridge or up to a month in the freezer.
Place the leftover pan-seared fish on a lightly greased baking sheet. Broil for 1-3 minutes on each side to reheat it. Leave the oven door partially ajar during cooking.
What to Serve with
- Easy Sauteed Zucchini
- Roasted Yellow Squash
- 10-Minute Curry Couscous
- Roasted Asparagus
- Green Beans Almondine
Check Out More Tasty Seafood Recipes
- Really Tasty Salmon Cakes
- Air Fryer Fish Sticks
- Air Fryer Tilapia
- Pan-Seared Tilapia
- Easy Bouillabaise (French Fish Stew)
- Easy Fish Soup
- Fish Chowder
- Pan-Fried Trout
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.
📖 Recipe
Pan-Seared Branzino
Equipment
- a stainless steel or cast-iron skillet
Ingredients
- 2 branzino fish fillets, (pat the fish dry with paper towels, let them come to room temperature)
- sea salt and black pepper, (as needed)
- 1 tablespoon canola, avocado, or olive oil
- 2 tablespoons unsalted butter
- 2 sprigs thyme leaves
- ½ tablespoon fresh lemon juice
Instructions
- With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.
- Preheat a large skillet over medium heat until hot but not smoking. Add oil and heat it for a few seconds until shimmers, and let it spread across the pan.
- Cook fish fillets, skin-side up for about 45-60 seconds or until lightly golden browned. At this point, you only need to give the flesh a nice golden color as it will continue to cook after flipping.
- Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.
- Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.
Nancy
I made this Pan seared Branzini for dinner this evening. It was delicious! The flavors blended beautifully to compliment the fish.
Rika
Hi Nancy,
Thanks for trying this recipe for dinner! I am glad that the branzino fillet turned out well.
Best,
Rika
Melissa
I don’t understand. I’m making this right now because it sounds so great. But if you want crispy skin, how does cooking skin side first and then basting it with butter and lemon juice achieve that? I’ve been watching too much Master Chef. Confused.
Rika
Hi Melissa,
I love Master Chef and learning cooking tips from the program. Per the post, I usually cook the skin first but for this particular recipe, I found that cooking the skin at the later step yields the crispiest result because the skin got the most heat and the flesh got the most aromatic butter (step #3, "Cook fish fillets, skin-side up for 90 seconds - 2 minutes until lightly browned. Carefully flip the fish fillets and cook the skin for 3 minutes"). Please let me know how it goes with your fish, always curious to hear how different methods turn out.
Best,
Rika
Melissa
I didn’t get crispy skin. I don’t think I heated the pan enough. Cast iron might be better. But the fish was delicious.
Rika
Hi Melissa,
Make sure that the skin is really dry before cooking it. Keep pressing the spatula onto the skin while cooking it skin side down to ensure maximum browning and crispness all over.
I hope this method works, if not, maybe you can cook the skin side down first for about 3 minutes undisturbed until brown and crisp around all edges, flip it, baste and continue cooking the flesh until it’s fully cooked. And sorry if you've already tried this as it sounds like you are experienced in the kitchen and try different approaches. I can’t wait to hear how it goes and what works for you.
Best,
Rika
melissa
Rika
I tried to post a comment but I think it got lost. The pan wasn’t hot enough. I will try again as I believe you, and the fish was delicious anyway. Used Meyer lemons and just-picked thyme. Master Chef sometimes drives me mad with the repetition of cauliflower purée, carrot purée, garlic potato purée… and the constant parade of seared scallops and herb-crusted
rack of lamb. Which is part of why I appreciate your recipe here. Simple but different. I just have to learn how to get the heat right.
Rika
Hi Melissa,
I just made this recipe again twice today using different pans and stoves. I made a slight change to the preheating temperature to make it suitable for most pans (preheat the pan on medium) and also reduce the cooking time to prevent overcooking for some users due to differences in the type of pan and stove they are using.
Best,
Rika
Denise Shehab
This was so easy and it came out perfect, crispy, and delicious. Thank you for a simple yet wonderful recipe.
Rika
Hi Denise,
Thanks for letting me know that the fish turned out crispy. I am glad that you found it simple yet delicious.
Best,
Rika