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.
Jump to:
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.
Angela
My favorite way to make branzino! This recipe is so good and really brings out the flavors of the fish.
Rika
Hi Angela,
Thanks for reviewing this recipe. I am glad that you liked it.
Best,
Rika
Jacqueline Meldrum
The lemon butter must make these so much nicer. Such a good idea.
Rika
Hi Jacqueline,
I agree with you, the lemon butter makes the fish taste better 🙂
Best,
Rika
Beth
I had no idea what to do with branzino fish fillets until I came across this recipe! My family and I just loved this. The lemon butter sauce was perfect and really tied this dish together nicely! I'll definitely make this again!
Rika
It sounds like a great plan, Beth! I am glad that you loved this Branzino recipe.
Best,
Rika
Sara Welch
This was everything a gourmet meal should be, and then some! Truly worthy of a restaurant; my whole family loved it!
Rika
Hi Sara,
I am glad that you and your family loved this recipe. Thanks for sharing the feedback.
Best,
Rika
Tara
I absolutely love that crispy skin and the flavors sound amazing.
Nadine
I will be making this recipe for dinner tonight. I don’t have fresh thyme on hand, what can I use as a replacement?
Rika
Hi Nadine,
You can use dried thyme, basil, parsley, or skip :).
Please let me know if you have any further questions.
Best,
Rika
Kay
Excellent. Tender, flavorful and easy prep.
Rika
Hi Kay,
Thanks for trying and coming back here to share your feedback. I am glad that you liked it.
Best,
Rika
Lynn Ellington
Branzino prepared this way made for an easy, elegant .!light entre. Delicious and delicately seasoned . A favorite.
Rika
Thanks for sharing your feedback, Lynn! I am glad that you liked this branzino recipe.
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