Pan-Seared Branzino


artSAVOR 60

Pan-Seared Branzino


Branzino, or European Sea Bass, is an iconic Mediterranean fish that ranges from one to three pounds. It has delicate, white flesh and a mild, almost sweet flavor. Its few small bones make for easy filleting or preparing whole, stuffed with lemon and herbs such as parsley and fennel. This preparation is so simple and takes just minutes. Prepare the suggested Lemon Risotto with Asparagus to the half-way point and hold until you are ready to cook the fish. Remove the fish from the refrigerator and allow to come to room temperature. Finish the risotto and hold. It will keep warm while you sear the Branzino. Your guests will think you have mad skills in the kitchen. artSAVOR holds the secret to the incredible depth and layers of flavors!

artSAVOR 60 Ingredients

Black Pepper, Cilantro, Onion, Thyme, Parsley, Dill, Savory Leaves, Leek, Lime, Sea Salt, Herbs & Spices

Companion Recipes

Lemon Risotto with Asparagus

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Serves 4


4 sea Branzino fillets (about 1/2 pound each)
3-4 tablespoons artSAVOR 60 (already bloomed in olive oil)
Kosher salt
Coarsely ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter


Pat Branzino fillets completely dry
Season fillets lightly with salt and pepper
Spoon artSAVOR60 over the fillets
Gently rub the seasoned oil into both sides of each filet
Heat a large sauté pan over medium high heat
Add the oil and butter to the hot pan
Swirl until melted and butter foam subsides
Place the fillets skin side down
Press gently with a spatula
Cook until the skin is crisp, about 3 minutes
Carefully flip the fish over and sauté another 2-3 minutes
The fish should be just cooked through


Serve as pictured over Lemon Asparagus Risotto and a drizzle of Simple Lemon Vinaigrette

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