This pan-seared branzino recipe is a speedy dinner for two that can be ready in about 15 minutes. It's a fancy dish you can serve for a romantic dinner without breaking your wallet.
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 heavy non-stick or stainless-steel skillet over high heat (hot but not smoking). Lower heat to medium, heat the oil for a few seconds, and let it spread accross the pan.
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.
Add butter, thyme, and fresh lemon juice to pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting until cooked through for about 1 minute or more, depending on the thickness of the fish.
To store the leftover: Place the leftover pan-seared fish in an airtight container. Properly stored, it can last 3-4 days in the fridge or up to a month in the freezer.
To reheat the leftover: Place the fish fillets 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.
Calories: 247kcalCarbohydrates: 1gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 98mgSodium: 60mgPotassium: 231mgFiber: 1gSugar: 1gVitamin A: 474IUVitamin C: 3mgCalcium: 20mgIron: 1mg