Crispy Skin Branzino


  • branzino fillets, skin-on
  • fine sea salt
  • pepper for seasoning
  • Wondra flour (quick-mixing flour) for dusting
  • olive oil


  1. Preheat oven to 350º and situate a rack on the top of the oven
  2. Rest fillets 5 minutes at room temperature before use
  3. If fillets have excess moisture, pat dry with paper towel. Season both sides evenly with fine sea salt and fresh pepper
  4. Dust skin-side of fillets with Wondra flour. Heat olive oil in non-stick pan over medium-high heat
  5. Place fish in pan, skin-side down. Keep even pressure on fillets with a fish spatula to eliminate bubble pockets and curling (if cooking multiple fillets, sear one at a time), about 1 minute
  6. Reduce heat to medium-low to continue to cook and dry out the skin
  7. Place pan on top rack of oven for 1-2 minutes
  8. Place pan back over medium flame for 30 seconds
  9. Flip fish off of flame, and allow to sear on other side 10 seconds longer
  10. Remove to plate and serve as is or with complimentary sauce of choice