Pistachio Free Pan-Fried Branzino with Capers and Lemon
Branzino is one of those fish that rewards a little patience and a hot pan — the skin crisps up to a deep, shattering gold while the flesh stays tender and just barely flaky inside. The real magic here is the quick pan sauce that comes together in the same skillet: briny capers, thinly sliced garlic, a hit of red pepper flakes, and a splash of fresh lemon juice that lifts all those toasty browned bits off the bottom of the pan. A handful of chopped flat-leaf parsley stirred in at the end keeps everything bright and fresh. The whole ingredient list is naturally free of tree nuts, so there's no need to audit labels or worry about cross-contact hiding in a sauce or coating. This is the kind of weeknight seafood dinner that looks and tastes like you ordered it somewhere with white tablecloths, but it comes together with nothing more than a cast iron skillet and a few pantry staples. Serve it immediately with extra lemon wedges and something simple alongside to soak up every drop of that sauce.
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Learn more →Ingredients
4 servings
- 4 branzino fillets (about 6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 3 tbsp extra-virgin olive oil, divided
For the pan sauce
- 3 tbsp capers, drained and rinsed
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the branzino fillets thoroughly dry with paper towels. Season both sides evenly with the salt and black pepper.
- 2
Heat 2 tablespoons of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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