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Pan-Seared Branzino Fillet with Lemon and Herbs

A quick and indulgent Mediterranean dish that transforms branzino fillets into a refined meal, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 branzino fillets 6 ounces each, skin on
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic thinly sliced
  • 4 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1 lemon cut into wedges for serving
  • Pinch of red pepper flakes optional

Equipment

  • 12-inch stainless steel or cast iron skillet
  • Paper towels
  • Shallow plate or bowl for seasoning
  • Tongs or fish spatula
  • Measuring spoons
  • Fresh lemon or citrus juicer (optional but helpful)
  • Cutting board and sharp knife

Method
 

  1. Take your branzino fillets out of the refrigerator and let them sit on the counter for 5 to 7 minutes.
  2. Pat both sides of the fillets thoroughly dry using paper towels.
  3. Sprinkle both sides with kosher salt and freshly cracked black pepper.
  4. Heat the skillet over medium-high heat for 2 to 3 minutes.
  5. Add 1 tablespoon of olive oil to the hot pan and swirl to coat.
  6. Place each branzino fillet skin-side down in the hot pan and press gently with a spatula for 10 seconds.
  7. Sear the skin side for 4 to 5 minutes.
  8. Add 2 tablespoons of butter and the sliced garlic to the pan halfway through cooking.
  9. Add fresh thyme and a pinch of red pepper flakes (if using), then gently flip the fillets.
  10. Cook the flesh side for 2 to 3 minutes, spooning the foamy butter over the top.
  11. The fish is done when it flakes easily with a fork and the flesh is opaque throughout, reaching an internal temperature of 145°F.

Notes

Serve with roasted asparagus, creamy polenta, or a bright Mediterranean salad.