Pan-Seared Branzino Fillets with Lemon Caper Sauce

Ingredients:

• – 4 branzino fillets (skin on)
• – Salt and pepper to taste
• – 2 tablespoons olive oil
• – 2 tablespoons unsalted butter
• – 3 garlic cloves, minced
• – 1/4 cup dry white wine
• – 1/4 cup chicken broth
• – 2 tablespoons fresh lemon juice
• – 2 tablespoons capers, drained
• – 2 tablespoons fresh parsley, chopped
• – Lemon wedges (for garnish)

Instructions:

1. **Prepare the Branzino**: Pat the branzino fillets dry with paper towels. Season both sides with salt and pepper.
2. **Heat the Pan**: In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
3. **Sear the Branzino**: Place the fillets in the skillet, skin side down. Cook for about 3-4 minutes, pressing down gently with a spatula to ensure even searing. The skin should become crispy. Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Transfer the cooked fillets to a plate and keep warm.
4. **Make the Lemon Caper Sauce**:

• – In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and start to brown slightly.
• – Add the minced garlic and sauté for about 30 seconds until fragrant.
• – Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 2 minutes.
• – Stir in the lemon juice and capers, and let the sauce cook for another minute or until slightly thickened.

5. **Finish the Dish**: Return the branzino fillets to the skillet and spoon the lemon caper sauce over them. Cook for another minute to reheat the fish.
6. **Serve**: Transfer the fillets to serving plates, spoon the sauce over the top, and garnish with chopped parsley and lemon wedges.

This dish pairs beautifully with sautéed spinach, roasted potatoes, or a fresh green salad. Enjoy the bright, tangy flavors of the lemon caper sauce with the delicate branzino fillets!