Best 5 Pan Fry Garlic Butter Branzino Recipes

Pan-fry garlic butter branzino is a delicious and easy-to-prepare dish that is perfect for a weeknight meal. The combination of garlic, butter, and lemon brings out the delicate flavor of the branzino, while the crispy skin adds a satisfying crunch. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Here are our top 5 tried and tested recipes!

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS

Pan-Seared Branzino with Tomato and Capers image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on branzino fillets, bones removed
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes, quartered
2 tablespoons capers, drained and rinsed
1/2 cup pitted nicoise olives, halved
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

PAN FRY GARLIC BUTTER BRANZINO

Pan Fry Garlic Butter Branzino image

This recipe is fast and simple to make. If you're a garlic and/or butter lover, you can add more of it.

Provided by amyheu

Categories One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 branzino fish fillets
3 tablespoons extra virgin olive oil
1 -2 tablespoon unsalted butter
2 tablespoons minced garlic
1/2 lemon, juice of
6 fresh basil leaves, chopped
1 dash of salt on only one side fish fillet
1/2 teaspoon fresh ground pepper
1 dash minced parsley, on top of dish (optional)

Steps:

Rinse the Branzino fish filets and pat it dry with a paper towel.
Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper.
With frying pan on stove top, turn heat on medium high.
Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic.
When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil.
Immediately, put in the Branzino fish filets and pan fry for 3 minutes.
Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges.
Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!

BRANZINO A LABELLE

Branzino a LaBelle image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 branzino fillets (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 teaspoon ground turmeric
1 1/2 tablespoons grapeseed oil
2 tablespoons unsalted butter
1 tablespoon roughly chopped fresh parsley
1 1/2 teaspoons minced garlic
2 medium heirloom tomatoes, sliced
1 lemon, sliced into wedges

Steps:

Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.

PAN-SEARED BRANZINO

Pan-Seared Branzino image

This pan-seared branzino recipe is a speedy dinner for two that can be ready in about 10 minutes. It's a fancy dish you can serve for a romantic dinner without breaking your wallet.

Provided by Rika

Categories Main Course

Number Of Ingredients 6

Ingredients

2 branzino fish fillets ((pat the fish dry with paper towels, let them come to room temperature))
sea salt and black pepper ((as needed))
1 tbsp canola, avocado, or olive oil
2 tablespoons unsalted butter
2 sprigs thyme leaves
½ tbsp fresh lemon juice

Steps:

With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.
Preheat a large skillet over medium heat until hot but not smoking. Add oil and heat it for a few seconds until shimmers, and let it spread across the pan.
Cook fish fillets, skin-side up for about 45-60 seconds or until lightly golden browned. At this point, you only need to give the flesh a nice golden color as it will continue to cook after flipping.
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.
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.

Nutrition Facts : Calories 247 kcal, Carbohydrate 1 g, Protein 15 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 98 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

Tips:

Ensure the fish is fresh: When selecting branzino, look for clear eyes and bright red gills. The fish should have a firm texture and not smell fishy.
Clean the fish properly: Before cooking, scale and gut the fish. Rinse it thoroughly with cold water and pat it dry with paper towels.
Score the fish: Make shallow diagonal cuts on both sides of the fish. This will help the fish cook evenly and allow the flavors to penetrate.
Season the fish: Rub the fish inside and out with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, paprika, or thyme.
Use high-quality butter: For the best flavor, use unsalted butter that is at least 82% fat. This will help the fish brown evenly and create a crispy crust.
Cook the fish over medium-high heat: This will help sear the fish and lock in the flavors. Reduce the heat to medium-low and continue cooking until the fish is cooked through.
Baste the fish frequently: Using a spoon, baste the fish with the melted garlic butter as it cooks. This will help keep the fish moist and flavorful.
Serve the fish immediately: Once the fish is cooked through, remove it from the pan and serve it immediately. You can garnish the fish with fresh herbs or lemon wedges.

Conclusion:

Pan-fried garlic butter branzino is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. By following these tips, you can ensure that your fish is cooked perfectly and that it is packed with flavor. So next time you're looking for a tasty and healthy seafood dish, give pan-fried garlic butter branzino a try!