Branzino is quite adaptable in addition to being low in fat and high in protein. This meal emphasizes the inherent flavor of the fish without overpowering it with a straightforward seasoning of olive oil, lemon, garlic, and herbs. This recipe is simple, almost infallible, and ready in less than 20 minutes, regardless of your level of experience preparing fish.
Branzino Fillet Recipe
Course: MediterraneanCuisine: MainDifficulty: Easy2
servings10
minutes12
minutes300
kcalBranzino Fillet Recipe
Ingredients
2 branzino fillets (skin-on, about 5–6 oz each)
2 tablespoons olive oil
1 garlic clove, minced
1 lemon
1 tablespoon fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Cherry tomatoes, capers, or olives for garnish
Directions
- Pat the branzino fillets dry with paper towels. Season both sides with salt and black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Place the fillets skin-side down in the pan. Press gently with a spatula for the first 30 seconds to keep the skin flat and crisp. Cook for about 4–5 minutes, until the skin is golden and crispy.
- Flip the fillets and cook the other side for 2–3 minutes, until the fish is opaque and flakes easily.
- In the last minute of cooking, add minced garlic and a few lemon slices to the pan. Squeeze in lemon juice and spoon the pan juices over the fish.
- Remove from heat. Sprinkle with fresh parsley and serve immediately. Add cherry tomatoes, capers, or olives for a Mediterranean flair.
Recipe Video
Serving Suggestions
Serve your branzino fillet with traditional Mediterranean sides like a fresh arugula salad, herbed couscous, or roasted veggies. Serve it over creamy polenta or garlic mashed potatoes for a heartier supper. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, goes well with the dish’s lightness.
Savings Suggestions
To save money without sacrificing flavor:
- Ask the fishmonger to fillet the whole branzino; this is frequently less expensive than pre-filleted versions.
- If fresh fillets are not available, use frozen ones; just make sure they are completely thawed before cooking.
- If money is tight, use dried herbs instead of fresh ones, but cut the amount in half.
- Purchase olive oil and lemons in bulk, as these are essential ingredients in many Mediterranean recipes.
ass="wp-block-heading">Frequently Asked Questions (FAQs)
May I bake the branzino fillets rather than sear them in a pan?
A: Indeed! For 10 to 12 minutes, or until the salmon flakes easily with a fork, bake it at 400°F (200°C).
How can I tell whether the branzino is done cooking?
A fork should be able to readily flake apart an opaque fillet. A temperature of 145°F (63°C) should be reached within.
A: Of course! Lean white fish like branzino are high in protein, omega-3 fatty acids, and vital elements like selenium and vitamin D.
If I can’t find branzino, can I use another fish?
A: In agreement. With comparable texture and flavor, sea bass, snapper, or trout are excellent alternatives.
