Description
This easy branzino recipe is simply seasoned and pan-seared to perfection with crispy skin and rich and tangy lemon butter sauce. See notes for a lighter version!
Ingredients
Units
- 4–6 Branzino fillets (24–36 ounces)
- 2 tablespoons of ghee, avocado oil, or olive oil
- Sea salt to taste
- Black pepper to taste
- Aleppo chili flakes (optional- or red pepper flakes for a little heat)
- Optional- squeeze of lemon and fresh herbs (or make lemon butter sauce)
Lemon Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon shallot, finely chopped
- 1 garlic clove, finely chopped
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- black pepper to taste
- 1/4 cup fresh herbs- parsley, fresh dill, tarragon, basil, cilantro, oregano, sorrel, lovage, mint, or combine with rosemary or thyme.
Instructions
- Make the lemon butter sauce just before you start the fish. (*See notes) Melt butter in a small saucepan slowly over low heat. Add shallots and garlic, cook for 1-2 minutes. Remove the pan from heat and whisk in salt, lemon juice and black pepper. Place in a small bowl and stir in the herbs. The lemon sauce will thicken as it cools. To thin it, set the bowl of sauce in a larger bowl with a little warm water at the bottom. Stir to keep the sauce incorporated as it loosens.
- Pat dry fully thawed branzino fillets with a paper towel. Season the fish with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place filets skin side down in the hot pan for 2 minutes, pressing down with a spatula so the skin makes even contact with the pan. Flip and cook another 1-2 minutes. Cook times can vary depending on the thickness of the fillets.
- Drizzle with Lemon Butter Sauce, and sprinkle with Aleppo chili flakes and fresh herbs.
Notes
Store leftovers in an airtight container for up to 3 days. You can also freeze branzino for up to 3 months. When reheating, make sure the fillets reach an internal temperature of 125-130F.
For a lighter, leaner version, skip the lemon butter sauce simply squeeze with fresh lemon juice, (or sprinkle with lemon zest) and sprinkle with fresh herbs and Aleppo.
Nutrition
- Serving Size: -6 ounce branzino fillet cooked in olive oil (without the lemon butter sauce)
- Calories: 223
- Sugar: 0 g
- Sodium: 406.4 mg
- Fat: 10 g
- Saturated Fat: 1.8 g
- Carbohydrates: 0.4 g
- Fiber: 0.1 g
- Protein: 31.4 g
- Cholesterol: 69.7 mg