Ingredients:

  • 2 large branzino filets (7 oz each)
  • 2 tbsp grapeseed oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter
  • 2 cloves garlic, crushed
  • 1 sprig fresh thyme
  • 1 lemon, half sliced into rounds and half juiced

Instructions:

  1. Dry the filets. Use paper towels to press firmly on both sides of the fish.
  2. Season the skin. Sprinkle the salt and pepper over the skin side only at first.
  3. Heat the pan. Add 2 tbsp grapeseed oil to a heavy skillet over medium high heat. Wait for the oil to shimmer and show thin wisps of smoke.
  4. Place the fish. Lay the filets in the pan, skin side down, moving away from you to avoid splashes.
  5. Apply pressure. Use a flexible spatula to press the filets flat for the first 30 seconds.
  6. Maintain the sear. Cook for 4 to 5 minutes without moving the fish. Watch for the edges of the skin to turn opaque and golden brown.
  7. Flip carefully. Turn the filets over once the skin is shatter crisp.
  8. Introduce aromatics. Lower the heat to medium. Add 2 tbsp unsalted butter, 2 crushed garlic cloves, and 1 sprig of thyme. The butter will froth and smell intensely nutty.
  9. Baste the skin. Tilt the pan and spoon the bubbling butter over the skin for 2 minutes. The aroma should be a mix of toasted herbs and caramelized milk solids.
  10. Finish and rest. Squeeze the lemon juice over the filets and remove them from the pan. Let rest for 2 minutes to allow juices to redistribute.