Pan Size For Two Branzino

When cooking two branzino fillets, it is important to use a pan that is large enough to accommodate both fillets without overcrowding. A heavy large skillet or a stainless steel or cast-iron skillet can be used. The pan should be preheated over medium heat, and it is important to ensure that the oil is hot before adding the fillets. The fillets should be cooked skin-side down first, and then flipped after a few minutes to ensure even cooking and a crispy skin.

Pan-seared branzino with lemon butter

Ingredients for 2 servings:

• 2 branzino fish fillets
• Sea salt and black pepper (as needed)
• 1 tablespoon canola, avocado, or olive oil
• 2 tablespoons unsalted butter
• 2 sprigs thyme leaves
• ½ tablespoon fresh lemon juice

Optional ingredients for lemon butter sauce:

• 1 stick salted butter, 4oz
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 TB lemon juice, freshly squeezed
• 1 TB parsley, or chives, freshly chopped
• Freshly ground black pepper
• 3 whole branzino, about 1 ¼ pounds each, scaled and cleaned
• 1 lemon, thinly sliced
• Extra virgin olive oil

Method:

Step 1: Add seasoning to the fish

Pat the fish fillets dry with paper towels. Lightly sprinkle salt and black pepper on both sides of the fish fillets in a single layer.

Step 2: Preheat your pan

Preheat a heavy large skillet over medium heat. Add oil and wait a few seconds for the oil to heat. The oil should shimmer.

Step 3: Cook the fish fillets

Place the fish fillets in the hot pan, skin side up. Cook for about 45-60 seconds or until lightly golden brown. Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.

Step 4: Add butter, thyme, and lemon juice

Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.

Tips:

• To test if your pan is hot enough for searing, place a single drop of water into the pan. If it sizzles or jumps around instead of evaporating instantly, your pan is ready.
• The cooking times will vary depending on the type of pan and stove you are using. Therefore, check the doneness of the fish and adjust the cooking time accordingly to prevent undercooking or overcooking.
• Do not use a non-stick pan for searing crispy-skinned fish. The fish needs to be cooked in a preheated pan and non-stick pans will break down and start releasing toxic chemicals into the air if heated without food in them.

Storage:

Place the leftover pan-seared fish in an airtight container. Properly stored, it can last 3-4 days in the fridge or up to a month in the freezer.

Reheating:

Place the fish fillets on a lightly greased baking sheet. Broil for 1-3 minutes on each side to reheat. Leave the oven door partially ajar during cooking.

Pan-roasted whole branzino

Ingredients for 2 People

• 2 whole branzino (or other white-fleshed fish), about 1¼ to 1½ pounds each, descaled and cleaned
• Kosher salt (such as Diamond Crystal)
• ¼ cup extra-virgin olive oil
• 1 large lemon, thinly sliced
• 1 large garlic clove, finely minced
• Handful of fresh thyme, rosemary or oregano sprigs, or a combination
• 3 tablespoons butter
• 1 tablespoon chopped parsley

Optional

• ½ cup pitted green olives
• Chopped fresh dill
• Red onion, sliced
• Cherry tomatoes, halved

Utensils

• Large, oven-proof skillet or roasting pan
• Meat thermometer
• Spatula

Method

First, preheat your oven to 425°F and adjust a rack in the top third of the oven.

Dry the fish thoroughly inside and out with paper towels, then season with salt and pepper. Make three evenly spaced, diagonal cuts on both sides of the fish, piercing through the skin. Stuff the cavities with lemon slices, garlic and herbs.

Heat oil in your pan over medium heat until almost smoking. Place the fish in the pan and cook for a minute. Spoon some of the oil from the pan over the fish, then transfer the pan to the oven.

Roast the branzino for about 10 minutes, until just cooked through. If you want to crisp up the skin, finish by placing the pan under the broiler for about 3 minutes.

Remove the pan from the oven and add the butter and parsley. Spoon the sizzling, golden butter over the fish to infuse it with flavour.

Serve the fish immediately with the remaining lemon cut into wedges.

Tips

• To test if your pan is hot enough, place a single drop of water into it. If it sizzles or jumps around, your pan is ready.
• 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.
• Don't salt your fish until just before cooking, as salt draws moisture to the surface.
• If you want to fillet the fish, don't slice it before cooking, as this will make it impossible to fillet neatly.
• If you don't eat the skin, there's no need to broil.

Pan-fried branzino

Ingredients for 2 servings:

• 2 branzino fillets
• 2 tablespoons unsalted butter
• 1 tablespoon canola, avocado, or olive oil
• 2 sprigs thyme leaves
• 1/2 tablespoon fresh lemon juice
• Sea salt and black pepper, as needed

Optional:

• 2 tablespoons minced garlic
• 1 tablespoon fresh parsley leaves, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon fresh ground pepper
• Dash of minced parsley, on top of the dish

Method:

• Pat the fish fillets dry with paper towels.
• Lightly sprinkle salt and black pepper on both sides of the fish fillets.
• Preheat a large skillet on medium heat.
• Add oil and wait for it to heat up and shimmer.
• Place the fish fillets in the pan, skin side up.
• Cook for about 45-60 seconds or until lightly golden brown.
• Carefully flip the fillets and cook the skin for about 2 minutes.
• Use a spatula to ensure even cooking and crisp skin all over.
• Add butter, thyme, and lemon juice to the pan.
• Tilt the pan and use a spoon to baste the fish with melted butter.
• Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.

Tips:

• To get the perfect crispy skin, dry the fish well with paper towels.
• Place the fish fillets on a wire rack and let them come to room temperature for 15 minutes before cooking.
• Do not overcrowd the pan to prevent steaming.
• Always preheat the skillet for a few minutes.
• Don't salt your fish until right before you put it in the pan as salt draws moisture to the surface.

Branzino fillets in a skillet

Ingredients

• 2 branzino fillets
• Sea salt and black pepper
• 1 tablespoon canola, avocado, or olive oil
• 2 tablespoons unsalted butter
• 2 sprigs thyme leaves
• ½ tablespoon fresh lemon juice

Optional Ingredients

• 1/8 tsp garlic powder
• 1 tbsp green seasoning
• 3 garlic cloves (crushed)
• 1/2 tbsp capers (nonpareil)
• Cooking wine

Method

• Lightly sprinkle salt and pepper on both sides of the fillets.
• Preheat a large skillet over medium heat.
• Add oil and heat until it shimmers.
• Cook the fillets, skin-side up, for 45-60 seconds or until lightly golden.
• Flip the fillets and cook the skin for about 2 minutes.
• Add butter, thyme, and lemon juice to the pan.
• Baste the fillets with melted butter until cooked.

Tips

• To get the perfect crispy skin, dry the fish with paper towels and let it reach room temperature before cooking.
• Don't overcrowd the pan to prevent steaming.
• Preheat the skillet for a few minutes.
• Don't salt the fish until right before you put it in the pan.

Serving Suggestions

• Jasmine rice and steamed spinach
• Roasted or mashed potatoes
• Grilled veggies
• Fresh salad
• Roasted potatoes

Oven-roasted branzino

Ingredients:

• 2 whole branzino fish (about 1 to 1.5 pounds each), cleaned, with head and tail attached
• Extra virgin olive oil
• 1 lemon, sliced into thin rounds
• 1/2 red onion, sliced
• Fresh herbs (such as thyme, dill, rosemary, parsley, tarragon, or oregano)
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C).
• Make two or three slits on each side of the branzino, about 1/4" to 1/2" deep. This helps the heat and seasonings penetrate the fish more effectively.
• Pat the branzino dry with paper towels, both on the outside and inside.
• Brush the inside and outside of the branzino with olive oil.
• Generously season the branzino with salt and pepper, making sure to rub the seasonings through the slits and inside the cavity.
• Stuff the cavity of the branzino with the sliced lemon and onion, along with a few sprigs of fresh herbs.
• Place the branzino on a lightly oiled sheet pan or baking dish that is large enough to accommodate it.
• Roast the branzino for 5 minutes on one side, then carefully turn it over and cook for another 5 to 7 minutes, or until the fish is cooked through and flakes easily with a fork. You can also check the doneness with a meat thermometer; the internal temperature of cooked branzino should be 145°F (63°C).
• For an extra crispy skin, turn on the broiler and place the branzino about 6 inches from the heat source for 3 to 4 minutes, or until the skin chars.
• Remove the branzino from the oven and serve immediately. It can be paired with various side dishes, such as roasted vegetables, Greek salad, or lemon-roasted potatoes.

Note: If you are cooking for two people, a single whole branzino should be sufficient. However, if you are serving larger portions or have a bigger appetite, you may consider preparing two branzini. In that case, you will need a larger pan or baking dish to accommodate both fish.

Frequently asked questions