Pan-Seared Branzino is a light and elegant seafood dish featuring crispy golden skin and tender, flaky Mediterranean sea bass. With simple seasonings and a quick cooking method, it delivers restaurant-quality flavor in under 30 minutes.
Ingredients
4 branzino fillets (about 6 ounces each), skin on
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon unsalted butter
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
Pat the branzino fillets dry thoroughly with paper towels.
Season both sides of the fillets with salt, pepper, garlic powder, and paprika.
Heat the olive oil in a large skillet over medium-high heat.
Place the fillets skin-side down in the hot skillet.
Press gently with a spatula for the first 20 to 30 seconds to prevent the skin from curling.
Cook for 4 to 5 minutes until the skin becomes crisp and golden brown.
Carefully flip the fillets and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
Add the butter during the final minute of cooking and spoon the melted butter over the fish.
Remove from the heat and transfer to serving plates.
Garnish with fresh parsley and serve with lemon wedges.
Notes
Pat the fish very dry before cooking for the crispiest skin.
Do not move the fillets too early or the skin may stick to the pan.
For a dairy-free version, replace the butter with additional olive oil.
Add capers, olives, or cherry tomatoes for a Mediterranean-inspired variation.
Store leftovers in the refrigerator for up to 2 days.
Serve with roasted vegetables, rice pilaf, couscous, or a fresh citrus salad.
