This delicious pan-seared branzino is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
Pan-searing is one of my go-to ways to cook fish. It's quick and simple — so much so that, with care, it can even be done over a campfire.
This time, we'll cover the basics of how to make pan-seared branzino, along with a quick lemon sauce.
What Does Branzino Taste Like?
Branzino, also called European sea bass, is a white fish with a sweet, mild flavor. Once cooked, it's flaky and delicate.
Looking for branzino? I've found it to be consistently in stock at Trader Joe's.
Some of our other favorite ways to prepare white fish include fish meunière, in nachos, or in tacos!
How to Make Pan-Seared Branzino
Start with fish fillets that you've patted dry from excess moisture, and dust them with flour, salt, and pepper. (Gluten-free flour like Cup 4 Cup works fine if you need that!)
I use a Lodge 12" carbon steel skillet for cooking, but any heavy pan will do.
Heat butter and olive oil until the butter is just melted, and then slightly lower the heat and add the fish fillets. When you can slide a thin metal spatula underneath them and they release from the pan, it's time to flip them.
Add a pat of butter to the top of each fillet, and cook for another couple of minutes. When they're done, they'll be golden on the top and bottom and opaque all the way through.
Set the cooked fillets aside on a plate, and cover them while you make the pan sauce.
There should still be some butter in the pan, to which you'll add lemon juice and capers. Over medium heat, stir and cook, sprinkling in the herbs of your choice.
Once the sauce is hot, drizzle it over the fish fillets and serve immediately!
Side dish ideas might include roasted baby potatoes or oven-roasted broccoli.
Pan-Seared Branzino
Ingredients
- 8 ounces branzino (2 fillets)
- 1 tablespoon flour Use gluten-free AP flour if needed
- 1 pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 lemon, juiced
- 1 tablespoon capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
Instructions
- Pat branzino fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.
- Prepare a heavy pan with the olive oil and 1 tablespoon butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.Place the fillets skin-side down in the pan and cook about 3 minutes. (If your fillets don't have skin, it doesn't matter which side you cook first.)Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 tablespoon butter over both fillets.
- Cook fish another 2-3 minutes until done. (Thicker fillets will take longer than thin fillets.) Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
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