Branzino with Lemon Butter Sauce

Ingredients

• 4 branzino fillets, skin-on (about 6 ounces each)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons all-purpose flour, for dusting
• 3 tablespoons olive oil
• 6 tablespoons unsalted butter, cold, cut into pieces
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced into thin rounds, for garnish

Method

1. 1

   Pat the branzino fillets dry with paper towels and season both sides with salt and pepper.

2. 2

   Dust the skin side of each fillet lightly with flour, shaking off any excess.

3. 3

   Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
4. 4

   Place the fillets skin-side down in the skillet and press gently with a spatula for the first 30 seconds to prevent curling. Cook until the skin is golden and crisp, about 4 minutes.

   4:00 · Sear skin side
5. 5

   Flip the fillets and cook until just opaque and flaking, about 2 minutes more. Transfer to a plate and tent loosely with foil.

   2:00 · Sear flesh side
6. 6

   Wipe out the skillet and reduce heat to medium. Melt 1 tablespoon of the butter and add the garlic, cooking until fragrant, about 30 seconds.

   0:30 · Cook garlic
7. 7

   Pour in the white wine and simmer, scraping up any browned bits, until reduced by half, about 2 minutes.

   2:00 · Reduce wine
8. 8

   Stir in the lemon juice and zest, then reduce heat to low. Whisk in the remaining cold butter a few pieces at a time until the sauce is smooth and glossy.

   3:00 · Build butter sauce
9. 9

   Remove the sauce from heat and stir in the parsley. Season with salt and pepper to taste.

10. 10

    Spoon the lemon butter sauce over the branzino fillets and garnish with lemon slices before serving.