Ingredients:

  • 2 branzino fillets, skin-on, approx 6 oz (170g) each
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the branzino fillets extremely dry using paper towels, focusing on the skin side. Note: This prevents steaming and ensures a crisp crust.
  2. Season both sides with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper. Let them sit at room temperature for 10 minutes.
  3. Heat 1 tbsp olive oil in a stainless steel or cast iron skillet over medium high heat until it shimmers and begins to wisp smoke.
  4. Place the fillets skin side down in the pan.
  5. Use a spatula to press firmly on the fish for 30 seconds to prevent curling. Note: This is the secret to edge to edge crispiness.
  6. Sear undisturbed for about 4-5 minutes until the skin releases naturally from the pan and is deep golden brown.
  7. Carefully flip the fillets.
  8. Immediately add 2 tbsp unsalted butter, 1 minced garlic clove, and 1 tbsp fresh lemon juice to the pan.
  9. Spoon the foaming butter over the crispy skin for 1-2 minutes until the fish is opaque and flakes easily with a fork.
  10. Remove from heat and garnish with 1 tbsp chopped fresh parsley.