Five-Ingredient Crispy Skin Branzino with Watercress Salad
There are so many delicious ways to cook fish! One of my all times favorites is this Branzino with golden brown, crispy, crackling skin. Serve it with a simple watercress salad for an elegant and healthy meal.
Branzino, also known as loup de mer is a mild white fish from the Mediterranean. It’s thin filets cook quickly making it a great weeknight dinner option! Pair it with a lemony watercress salad with shaved parmesan for the perfect 5-Ingredient Meal!
Branzino is typically sold whole at the fish counter, which is ideal because whole fish stays fresher longer. Ask the fishmonger to filet it for you. As soon as you bring the filets home, take them out of the paper they’re packaged in then transfer them to a paper towel-lined tray or plate and put it in the fridge. Storing your fish this way absorbs excess liquid and will keep it fresher longer.
If you enjoy this recipe you’re also sure to love these Grilled Swordfish Kebabs with Green Goddess Yogurt!
Recipe Step by Step:
Step 1. Season and Sear the Fish
Season your branzino filets lightly with salt and pepper then place them in a preheated cast iron or carbon steel pan skin side down. If the filets curl in the pan gently press each one flat against the surface of pan with the back of a spatula.
Step 2. Flip
When you see the edges of the fish turning golden brown it’s time to flip. With a spatula flip the filets over and let them cook on the flesh side for just 20-30 seconds depending on the thickness. Remove them from the pan and put together the salad.
Note: You could use easily substitute salmon, sea bass or snapper in this recipe. However, not all fish skin is pleasant to eat, do not attempt this technique with tuna or swordfish.
Step 3. Make the Watercress Salad and Serve
Toss together the dressing, watercress and shaved parmesan cheese. Divide the salad between plates and serve with the branzino and a few slices of lemon.
FAQs and Expert Tips:
Branzino, also known as Loup de Mer or European Sea Bass is a mild, flakey white fish from the Mediterranean. It’s sweet and buttery flesh is a blank slate for dressing up with lemon, fresh herbs or pan sauces. It’s delicate, thin skin is perfect for crisping in a pan or charring over a grill.
The key to crispy skin on a branzino, or any fish, is to start with dry fish. Before cooking, pat each filet dry with a paper towel. If time allows, leave the fish in the refrigerator on top of a paper towel lines plate for an hour or so. The paper towel along with the dry atmosphere in the refrigerator will air dry the skin even more.
Another crucial step is to use a very hot pan. This is a great task for your cast iron. Be sure to preheat it well before placing your filets in the pan. Allow the fish to sit in the pan undisturbed, until it begins to turn golden brown around the edges, before you attempt to flip.
Check Out More Great Recipes:
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Five-Ingredient Crispy Skin Branzino with Watercress Salad
Ingredients
- 4 filets branzino
- 2 tsp neutral oil - avocado, safflower or grape-seed
- 1 bunch watercress - about 2 heaping cups
- 1 tsp dijon mustard
- 2 tbsp lemon juice
- 3 tbsp olive oil
- parmesan cheese - for shaving
- salt and pepper
Instructions
- Take the branzino out refrigeration about 10 minutes before you're ready to cook it. Pat each filet dry with a paper towel to absorb excess moisture. Preheat a cast iron pan over medium-high heat. Season both sides of the branzino lightly with salt and pepper.
- Add a splash of neutral oil to the pan, just enough to lightly coat the surface. When the oil begins to shimmer, gently place the fish in the pan skin side down. If the filets curl in the pan gently press each one flat against the surface of pan with the back of a spatula.
- Cook the fish on the skin side for about two minutes or until you see the edges turning golden brown, then flip the filets to the flesh side just for 20-30 seconds. Remove from the pan and transfer to a plate skin side up.
- In a small bowl whisk together the dijon mustard, olive oil, and lemon juice. Toss the watercress with the dressing. Use a vegetable peeler to shave parmesan into the salad. Season with salt and pepper.
- Divide the branzino filets between two plates, top with salad and serve with a slice of lemon on the side. Enjoy immediately!
Notes
- Branzino: You could use easily substitute salmon, sea bass or snapper in this recipe. Note: not all fish skin is pleasant to eat, do not attempt this technique with tuna or swordfish.
- Watercress: Arugula can be substituted for watercress
How to get super-crispy fish skin: The key to crispy skin on a branzino, or any fish, is to start with dry fish. Before cooking pat each filet dry with a paper towel, especially the skin side. If time allows, leave the fish in the refrigerator on top of a paper towel lines plate for an hour or so. The paper towel along with the dry atmosphere in the refrigerator will air dry the skin even more.
Another crucial step is to use a very hot pan. This is a great task for your cast iron. Be sure to preheat it well before placing your filets in the pan. Allow the fish to sit in the pan undisturbed until it begins to turn golden brown around the edges before you attempt to flip. Storing and Reheating Leftovers:
- Leftovers branzino can be stored in the refrigerator for up to two days. Reheat in the oven at 350F for 5-10 minutes.
Put that salad under or on the side so that perfectly crisp skin you’ve worked so hard to achieve doesn’t get soggy!