Pan-seared branzino with brown butter, lemon and capers
Floured branzino pan-seared in olive oil until crisp, then cooked through with lemon, capers, thyme, garlic, and parsley.
- 600 g whole branzino or sea bass, cleaned and gutted
- 60 g unsalted butter
- 1½ whole fresh lemon
- 40 g capers in brine
- 15 g fresh flat-leaf parsley
- 30 g plain flour
- 5 g sea salt
- 2 g black pepper
- 2 tbsp extra virgin olive oil
- 4 whole fresh thyme sprigs
- 1 whole garlic clove
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Pat the branzino dry inside and out with kitchen paper. Season the cavity and exterior generously with sea salt and black pepper.
- Step 2
Mix flour with 2g salt on a shallow plate. Lightly coat the fish on both sides with the flour mixture, shaking off excess.
- Step 3
Heat olive oil in a large frying pan over medium-high heat until shimmering (about 2 minutes).
- Step 4
Carefully place the fish in the pan and cook for 5–6 minutes on the first side without moving it, until the skin is golden and crispy.
- Step 5
Gently flip the fish and cook for another 4–5 minutes until the flesh is opaque and flakes easily at the thickest part.
- Step 6
Transfer the fish to a warm serving plate.
- Step 7
Reduce heat to medium. Add butter, crushed garlic, and thyme sprigs to the same pan. Stir constantly for 2–3 minutes until the butter turns golden brown and smells nutty (watch carefully to avoid burning).
- Step 8
Remove from heat. Stir in capers and the juice of 1 lemon. Taste and adjust seasoning.
- Step 9
Pour the brown butter sauce over the fish. Garnish with fresh parsley and thin lemon slices. Serve immediately.
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