Pan-Seared Branzino with Lemon Caper Butter

Delicate branzino fillets with crispy skin, finished with a bright lemon and caper brown butter sauce.

Ingredients

• 4 Branzino Fillets, skin on (about 6 oz each)
• Salt and black pepper to taste
• 3 tbsp olive oil
• 4 tbsp butter
• 3 cloves garlic, sliced thin
• 1/4 cup capers, drained
• Juice and zest of 2 lemons
• 2 tbsp fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Pat branzino fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Place fillets skin-side down and cook for 5-6 minutes until skin is crispy.
4. Flip fillets and cook for another 2-3 minutes.
5. Transfer fillets to a serving plate.
6. In the same skillet, add butter, garlic, and capers.
7. Cook for 1-2 minutes until butter turns golden brown.
8. Stir in lemon juice and zest.
9. Spoon the lemon caper butter over each fillet, garnish with parsley, and serve with lemon wedges.

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