Ingredients:

  • 2 (6-8 ounce/ 170-225 gram) branzino fillets, skin on, scaled and pin-boned
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (57 grams), cold and cubed
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (60 ml) (e.g., Sauvignon Blanc, Pinot Grigio)
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • Lemon wedges
  • Fresh parsley sprigs

Instructions:

  1. Pat the branzino fillets dry with paper towels. Score the skin lightly in a few places to prevent curling during cooking. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place the branzino fillets skin-side down in the hot pan. Press down gently with a spatula to ensure even contact with the pan.
  3. Cook the fish skin-side down for 5-7 minutes, or until the skin is golden brown and crispy. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  4. While the fish is cooking (or immediately after removing it from the pan), melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
  5. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 2 minutes).
  6. Stir in the lemon juice, parsley, chives, and lemon zest. Season the sauce with salt and pepper to taste.
  7. Place the cooked branzino fillets on plates and drizzle generously with the lemon-herb butter sauce. Garnish with lemon wedges and parsley sprigs, if desired.