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Pan Seared Bronzino filets on a white platter with sliced oranges and parsley
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Pan-Seared Branzino with Citrus-Caper Butter Sauce

Pan Seared Branzino is a quick and elegant fish dinner made with crisp-skinned branzino fillets and a bright citrus-caper butter sauce. Ready in about 25 minutes, this easy Branzino Recipe is perfect for busy weeknights but special enough for entertaining.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, lunch
Cuisine: keto, Mediterranean
Diet: Low Calorie
Servings: 2
Author: Kellie
Cost: $18

Equipment

  • 12 inch skillet
  • fish spatula
  • chef's knife
  • measuring spoons
  • measuring cup

Ingredients

Fish

  • 2 branzino fillets about 5–7 oz each, skin on, pin bones removed
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil olive oil, grapeseed, or canola

Citrus-Caper Butter Sauce

  • 4 tablespoons sunsalted butter cold, cut into cubes
  • 1 small shallot finely minced (or 2 tbsp minced onion)
  • 1 garlic clove finely minced (optional)
  • 3 tablespoons capers drained (plus 1 tsp brine, optional)
  • 1/3 cup dry white wine or seafood/chicken stock
  • 2 tablespoon fresh lemon juice about 1 lemon
  • 1 tablespoon fresh orange juice or grapefruit
  • 1 teaspoon lemon zest optional but great
  • 2 tablespoons chopped parsley or chives
  • 1 Pinch red pepper flakes optional

To serve (optional but recommended)

  • Citrus segments shaved fennel, or arugula
  • Roasted potatoes rice, or crusty bread

Instructions

  • Pat the branzino very dry with paper towels (this is key for crispy skin).
  • Season both sides with salt and pepper. Let it sit skin-side up while your pan heats (5 minutes helps dry the skin surface).
  • In a small saucepan over medium heat, melt 1 tbsp of the butter. Add shallot (and garlic if using). Cook 1–2 minutes until softened, not browned. Stir in capers and cook 30 seconds.
  • Add wine (or stock) and simmer until reduced by about half, 3–5 minutes.Add lemon juice + orange juice (and zest if using). Reduce 1 minute more.
  • Turn heat to low (or off) while you cook the fish.
  • Heat a nonstick or well-seasoned skillet over medium-high for 1–2 minutes.
  • Add the oil. When it shimmers, place fish skin-side down. Immediately press each fillet gently with a spatula for 10–15 seconds so the skin makes full contact (prevents curling).
  • Cook skin-side down 4–6 minutes (depending on thickness) until the skin is deeply golden and the fish looks mostly opaque up the sides. Flip and cook 30–60 seconds on the flesh side, just to finish.
  • Transfer to plates, skin-side up.

Notes

  • Pat the fish very dry before cooking for the crispiest skin.
  • A nonstick or very well-seasoned skillet works best for delicate fish fillets.
  • Cook the branzino mostly on the skin side, then flip only briefly to finish.
  • Use cold butter for a smooth, glossy sauce.
  • Seafood stock or chicken stock can be swapped in for the white wine.
  • Grapefruit juice can be used in place of orange juice.
  • A splash of caper brine at the end adds extra brightness and punch.

Nutrition

Calories: 601kcal | Carbohydrates: 7g | Protein: 41g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 1080mg | Potassium: 728mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1278IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 3mg