Pan-Seared Branzino with Lemon Herb Butter

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

2.In a large skillet, heat the olive oil over medium-high heat until shimmering.

3.Carefully place the branzino in the skillet, skin side down, and cook for about 4-5 minutes without moving them, until the skin is crispy and golden brown.

4.Gently flip the branzino using a spatula and cook for an additional 3-4 minutes on the other side until the fish is cooked through and flakes easily with a fork.

5.While the fish is cooking, prepare the lemon herb butter. In a small saucepan, melt the unsalted butter over medium heat.

6.Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

7.Stir in the chopped parsley, thyme, dill, lemon zest, and lemon juice. Cook for another minute, then remove from heat.

8.Once the branzino is cooked, transfer it to a serving platter and drizzle the lemon herb butter over the top.

9.Serve immediately, garnished with additional herbs if desired.