Pan Fried Branzino with Caper-Lemon Brown Butter

So easy. So delicious.

I stopped eating branzino at one point because it was everywhere and I got tired of it. I only bought this because it was on sale. As soon as I made it, I remembered why I used to like it so much - the texture is firm yet flaky (what I want in a piece of fish) and the skin crisps up beautifully, which I really enjoy.

The downside is that your house will still smell of fish the next day, despite you having all windows open while making this, even on a cold December night.

Worth it though. Truly.

1 branzino fillet, skin on

1 Tbsp butter

1 tsp capers, finely chopped

Juice of half a lemon

Salt to taste

Pat the branzino dry on both sides.

Salt lightly on both sides.

Heat two teaspoons of the butter in a skillet over medium heat.

As soon as it is melted and bubbling around the edges, add the fish to the pan, skin side down.

Cook uninterrupted, lowering the heat if the butter starts getting dark beyond a deep golden brown, and basting the fish often with the butter, for six minutes.

After six minutes, flip the fish. Add the remaining butter, the capers, and the lemon juice to the pan and cook for an additional two minutes. (These timings have worked for every branzino fillet I have ever made but you may want to add or subtract a minute if the fish is particularity thin or thick.)

Remove the branzino to a plate and drizzle with the lemon-caper brown butter. i served this with "Temple" vegetables, but this would be good with steamed potatoes or spinach.