Best 3 Pan Fry Garlic Butter Branzino Recipes

Indulge in a culinary journey with our delectable Pan-Fry Garlic Butter Branzino recipe, a symphony of flavors that will tantalize your taste buds. This dish presents a perfectly seared branzino, its crispy skin enveloping succulent, flaky flesh infused with the aromatic essence of garlic, butter, and herbs. Accompanying this main course are two delightful side dishes: a refreshing Lemon-Herb Quinoa Salad, bursting with brightness and zest, and a medley of Sautéed Zucchini and Tomatoes, where the sweetness of zucchini harmonizes with the tangy tomatoes, creating a vibrant and flavorful symphony on your plate. Get ready to embark on a culinary adventure that will leave you craving for more.

Let's cook with our 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-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:

To ensure even cooking, ensure the fish is at room temperature before cooking.
Use a large enough skillet to prevent overcrowding, leading to uneven cooking.
Be patient when searing the fish; do not move it around the pan too much, or it may break.
Use a thin spatula to flip the fish to prevent it from breaking.
Use a cooking thermometer to ensure the fish is cooked to your desired doneness. Branzino is typically cooked to an internal temperature of 145°F (63°C) for medium-rare, 150°F (66°C) for medium, and 155°F (68°C) for well-done.
Allow the fish to rest for a few minutes before serving, allowing the juices to redistribute.

Conclusion:

Pan-frying garlic butter branzino is a delicious and easy way to prepare this versatile fish. With its crispy skin, flaky flesh, and flavorful garlic butter sauce, this dish is sure to impress your friends and family. By following our tips and using the best ingredients, you can create a restaurant-quality meal in the comfort of your own home. So, next time you're looking for a quick and flavorful seafood dish, give pan-fried garlic butter branzino a try. You won't be disappointed!