Preparation info
    • Difficulty


Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About


  • 4 boneless, skin-on branzino fillets
  • kosher sea salt and black pepper
  • 1 to 2 tablespoons


Make the Branzino

Pat the fillets dry with paper towels and sprinkle both sides with salt and pepper. Place one large or two smaller skillets on the front burner(s) of your stovetop over medium-high heat. There should be enough room in the skillet for the fish to cook without overlapping. Swirl 1 tablespoon oil in each skillet to coat the bottom of the pan