Ingredients:

  • 2 Branzino fillets (7 oz each), skin-on and scaled
  • 1 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 0.5 tsp Sea salt
  • 0.25 tsp Freshly cracked white pepper
  • 1 tsp Wondra flour or cornstarch
  • 2 tbsp Unsalted butter, chilled and cubed
  • 0.5 Lemon, juiced
  • 1 tbsp Fresh parsley, finely chiffonaded
  • 1 clove Garlic, smashed

Instructions:

  1. Remove the branzino fillets from the refrigerator 15 minutes before cooking. Use paper towels to aggressively pat the skin side dry until no moisture remains. Season the flesh side with salt and pepper. Lightly dust the skin side with Wondra flour, shaking off all excess until it is an invisible layer.
  2. Heat a 12-inch cast iron or carbon steel skillet over medium-high heat. Add the neutral oil. Once the oil is shimmering and just starting to smoke, lay the fillets in the pan skin-side down, laying them away from you. Immediately press down firmly with a flexible fish spatula for 30–45 seconds to prevent curling.
  3. Continue cooking on the skin side for 4 minutes until the skin is mahogany-colored and edges are opaque. Flip the fish gently. Reduce heat to medium-low and add the chilled cubed butter, smashed garlic, and lemon juice to the pan. Spoon the foaming butter over the fish for 1-2 minutes until the interior is translucent and the butter emulsifies with the juices. Finish with fresh parsley.