When you think of branzino you are probably think of how it is traditionally eaten and cooked, whole! However, a pan seared branzino is way tastier in my opinion. You get more of a crust and also can infuse it with more flavors through butter and aromatics. It is a must if you are a branzino fan!

Key Ingredients and Substitutions:

  • Branzino filet – Make sure you get boneless and scales removed! You can also use other white fish here.
  • Avocado Oil – Make sure you use a high smoke point neutral oil since we are cooking at high temperatures. You can also use grapeseed oil here.
  • Butter – This is optional for better flavor, it is infused with the aromatics to flavor the flesh of the fish.
  • Rosemary, Garlic and Lemons – All of these are optional but add great flavor. You can also use ginger, thyme, oregano, etc.

How to Get Fish Skin to Not Stick on Stainless Steel:

Make sure the pan is hot enough before adding oil. The best way to test this is by the mercury ball water test. This is where you splash your pan with a few drops of water, if they sizzle out, the pan isn’t hot enough. If the water droplets dance on the surface, it is hot enough to add the oil and will essentially be nonstick.

@kellyscleankitchen

How to make pan seared branzino #branzino #fish cooking@

♬ Waltz of the Flowers – The Manhattan Pops
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 3 Hr

Ingredients:

  • 1 branzino filet, boneless and scales removed
  • salt
  • 2 tbsp avocado oil
  • 2 tbsp butter
  • 1 rosemary sprig
  • 3 garlic cloves, crushed
  • 1/2 lemon, thinly sliced

Preparation:

STEP 1.

Using a sharp knife, make cuts through the fish skin every half inch. Make sure to only go through the skin, not the flesh.

STEP 2.

Season the fish with salt on both sides, make sure to get in between the cuts to season the flesh. Place skin side down on a paper towel to dry out the skin, this will prevent sticking!

STEP 3.

Head a stainless steel pan to medium high heat.  Use the mercury ball water test to see if the pan is hot enough to add oil. Once water beads dance on the surface, you can add 2 tbsp of avocado oil. Once the oil is at it’s smoking point, add the fish, skin side down and hold it there with a flat hand for 10 seconds. This prevents the skin from retracting once it hits the hot pan. Cook on this side for 3-5 minutes, until the edges of the fish are white, and the skin releases from the pan.

STEP 4.

Flip the fish over and decrease the heat to low. Add the remainder of the ingredients and baste the fish in the butter. Cook for another 2-3 minutes then remove the fish from the pan.

STEP 5.

Serve the fish with the lemon butter and lemons and enjoy!

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