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!

This branzino is served with a quick butter, garlic and parsley topping that is so easy and comes together in under 10 minutes! I recently made this for my fiance and he said it was the best branzino he has ever had.

• Branzino Fillet – A mild, flaky white fish that cooks quickly and stays tender. You can substitute with other delicate white fish like sea bass, snapper, or halibut.
• Avocado Oil – Used for searing because of its high smoke point so the fish gets a golden crust without burning. You can substitute with grapeseed oil or any neutral high heat oil.
• Butter – Adds richness and creates the base of the sauce. Great for butter basting. You can substitute with ghee for a higher smoke point or a dairy free butter if needed.
• Rosemary – Infuses the butter with a subtle, earthy aroma. You can substitute with thyme or oregano depending on what you have.
• Minced Garlic – Brings a sharp, savory depth that builds the flavor of the sauce. Fresh is best, but you can substitute with garlic paste or shallots for a milder flavor.
• Parsley – Adds freshness and brightness to balance the richness. You can substitute with basil, chives, or dill.
• Lemon Juice – Provides acidity to cut through the butter and enhance the fish. Omit if you do not have fresh lemons.

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.