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.
Servings: 2
Calories: 447kcal
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
Ingredient Notes and Substitutions:
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:
- 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.
Nutrition
Calories: 447kcal | Carbohydrates: 1g | Protein: 41g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 191mg | Potassium: 641mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg