Pan-Seared Branzino: A Simple, Delicious Dish

Pan-seared branzino is a quick and easy dish to make on any weeknight. It is a European or Mediterranean sea bass with a mild and slightly sweet taste, known for its lean, white, firm meat. The cooking process involves seasoning the fish with salt, pepper, and other spices, heating butter or oil in a skillet, and then pan-searing the fish fillets for a few minutes on each side. The dish is often served with grilled vegetables, a fresh salad, or roasted potatoes, and can be paired with a variety of sides.

How to make pan-seared branzino

Ingredients:

• 4 skin-on branzino fillets
• Salt and pepper
• Olive oil
• Butter
• Lemon
• Fresh parsley

Optional Ingredients:

• Garlic
• Thyme
• Cajun spice
• Garlic powder
• White wine
• Cherry tomatoes
• Capers
• Olives

Method:

• Prepare the fish: Pat the branzino fillets dry with paper towels. Check for any small bones in the flesh. Score the skin side of the fish by making three shallow diagonal cuts.
• Season the fish: Sprinkle salt and pepper on both sides of the fillets. You can also add other spices like garlic powder and Cajun spice.
• Heat the pan: Use a heavy large skillet and heat it on medium to medium-high heat. Add olive oil and/or butter to the pan.
• Pan-sear the fish: Place the fillets in the pan, skin-side down. Press gently to ensure the skin has full contact with the pan. Cook undisturbed for about 3 minutes. Then, flip the fillets and cook for an additional 30 seconds to 3 minutes, depending on the thickness of the fillets.
• Garnish and serve: Once the fish is cooked, remove it from the pan and keep it warm. You can add a squeeze of lemon juice and some fresh parsley on top. Serve with your choice of sides, such as grilled vegetables, salad, or roasted potatoes.

Tips:

• To get crispy skin, make sure the fish is completely dry before cooking.
• Don't overcrowd the pan to prevent steaming. Cook in batches if needed.
• Always preheat the skillet before adding the fish.
• Don't salt the fish too early, as this can draw moisture to the surface.

Enjoy your delicious and flaky pan-seared branzino!

What is branzino fish?

Branzino, or European bass, is a type of white fish native to the waters off Europe's western and southern coasts, as well as the northern African coast. It is also found in the eastern Atlantic Ocean, from Norway to Senegal, as well as the Black Sea. Branzino is a migratory species, travelling south for the winter into warmer waters.

Branzino is a popular dish in Italian cuisine and is often served whole, roasted, and accompanied by fresh citrus, such as lemon. It is also commonly grilled, steamed, or baked. Branzino has a mild, slightly sweet taste with a light, flaky texture, similar to sea bass or halibut. It is known for its lean, white, firm meat.

Branzino is sold both as a whole fish and as fillets. In the US, it is usually sold under the name 'branzino', but it also goes by other names such as European bass, lavraki, capemouth, loup de mer, and Mediterranean sea bass. It is typically available at local grocery stores or fish shops, and it is also farmed in regions around the world, including New England.

When buying whole branzino, it is important to look for bright and shiny eyes, a fresh, briny smell, and bright, metallic scales.

The best substitutes for branzino

Branzino is a type of white fish that is native to the Mediterranean Sea and the waters off Europe's western and southern coasts, as well as the northern coast of Africa. It is also known as European bass and has a mild, flaky, and slightly sweet flavour. It is commonly grilled, steamed, roasted, or baked.

If you are unable to find branzino, there are several suitable substitutes that can be used in its place. The best substitutes for branzino are white, lean, and flaky fish, such as:

• Flounder
• Atlantic croaker
• Sea trout or weakfish
• Red snapper
• Black sea bass
• Rainbow smelt
• Tilapia
• Rainbow trout
• Whiting

These substitutes can be used in a variety of recipes, including pan-searing, grilling, steaming, baking, and more. They will provide a similar texture and flavour profile to branzino, making them suitable replacements in most dishes.

Where to purchase branzino and price

Branzino, also known as Mediterranean Sea Bass or European Sea Bass, is available at Costco, Trader Joe's, Whole Foods, or any seafood market. It is sold both as a whole fish and as fillets.

The price of branzino ranges from $6.99 per pound for a whole fish to $7 per pound for fillets. Some online retailers offer free shipping on orders over a certain amount, while others charge a flat rate for shipping. For example, allfreshseafood.com offers free shipping on orders over $175, while freshseafood.com charges a flat rate of $35 for shipping.

Branzino fillets can also be purchased online from the Fulton Fish Market for $18.99 each, with free shipping on orders over $125.

How to pan-sear branzino fillets

Ingredients:

• Branzino fillets
• Oil (canola, avocado, or olive)
• Butter (dairy or vegan)
• Salt and black pepper
• Fresh thyme leaves
• Lemon juice

Method:

Add seasoning to the fish

Pat the branzino fillets dry with paper towels. Lightly sprinkle salt and black pepper on both sides of the fillets.

Preheat your pan

Preheat a heavy large skillet over medium heat. Add oil and wait for it to heat up—the oil should shimmer.

Cook the fish

Place the fillets in the pan, skin side up. Cook for 45-60 seconds, or until lightly golden brown. Flip the fillets and cook the skin side for about 2 minutes.

Baste the fish

Add butter, thyme, and lemon juice to the pan. Tilt the pan and use a spoon to baste the fish with the melted butter for a few seconds until cooked through.

Tips:

• To get crispy skin, dry the fish well with paper towels and let it come to room temperature before cooking.
• Don't overcrowd the pan to prevent steaming.
• Always preheat the skillet for a few minutes.
• Don't salt the fish until right before cooking, as salt draws moisture to the surface.

Serving suggestions:

• Grilled vegetables
• Fresh salad
• Roasted potatoes

Frequently asked questions