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I discovered pan seared branzino at a little Mediterranean restaurant and knew I had to recreate it at home. This elegant fish comes together in just 20 minutes but tastes like something from a fancy restaurant. I love how the butter creates this gorgeous golden crust while keeping the fish perfectly moist inside. A splash of lemon at the end makes all the flavors sing.
Why This Fish Is So Special
The magic happens when that crispy skin meets the tender flaky fish inside. Branzino has this lovely mild flavor that takes on whatever seasonings you use. I love how it pairs with just about anything from simple salads to roasted veggies. My family gets excited whenever they smell it cooking in the kitchen.
What You'll Need
- Branzino Fillets: Fresh or frozen branzino fillets, thawed if frozen, seasoned for optimal flavor.
- Seasonings: Cajun spice, garlic powder, salt, and pepper for a balanced and mildly spiced flavor profile.
- Butter: 1-2 tablespoons for pan-searing. Vegan butter can be substituted for a dairy-free option.
- Lemon Juice: Freshly squeezed lemon juice to brighten the dish.
- Parsley: Fresh parsley, chopped, for garnish and a hint of herbal freshness.
Let's Start Cooking
- Season The Fish
- Generously coat both sides of the branzino fillets with cajun spice, garlic powder, salt, and pepper.
- Prepare The Pan
- Heat a skillet over medium heat and melt 1-2 tablespoons of butter. Use vegan butter if desired for a dairy-free alternative.
- Pan-sear The Fillets
- Place the fillets in the hot skillet skin-side down. Sear for about 3 minutes per side until the skin is crispy and the flesh is opaque and flaky.
- Garnish And Serve
- Drizzle fresh lemon juice over the cooked fillets and sprinkle with chopped parsley and a pinch of salt for the finishing touch.
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Perfect Side Dishes
I love serving this fish with a big kale salad or some creamy smashed potatoes. Sometimes I'll grill up whatever vegetables are in season. The fish is so versatile you really can't go wrong with whatever sides you choose. It always makes for such an elegant yet easy dinner.
Frequently Asked Questions
- → Why pat the fish dry?
Patting the fish dry helps achieve better browning and ensures the seasonings stick better to the surface.
- → Can I substitute other fish?
Yes, any mild white fish fillets like sea bass or snapper work well. Adjust cooking time based on thickness.
- → Why cook skin-side down first?
This helps achieve crispy skin and ensures even cooking. The skin also protects the delicate flesh from direct heat initially.
- → How do I know when the fish is done?
The flesh should be opaque and flake easily with a fork. Don't overcook as fish can dry out quickly.
- → What sides go well with this?
Try roasted vegetables, risotto, or a light salad. The fish is delicate so choose sides that won't overpower it.