1. Prep Your Fish
First, pat dry with paper towels. Important if you want crispy fish skin, don’t skip it. Once dry, season the inside and outside of the fish generously with black pepper and salt.
Next, stuff the cavity of each fish with a couple of lemon slices, a few garlic slices, and a sprig or two of fresh herbs. This adds tons of flavor as the fish cooks.

2. Heat Your Pan
If you’ve got a cast-iron skillet, now’s the time to use it. Heat the skillet over medium-high heat and add a generous drizzle of olive oil. You want the oil hot but not smoking.

3. Sear the Branzino
Place the branzino in the skillet, skin-side down. It should sizzle—if it doesn’t, your pan isn’t hot enough. Cook for 3–4 minutes without moving the fish. This step is key for crispy, golden skin.
Once the skin is crisp, gently flip the fish and sear the other side for about 2 minutes.

4. Finish in the Oven
Once preheated to 425 degrees Fahrenheit, place the skillet inside the oven (or transfer the fish into a baking dish if your skillet is not oven-proof) and roast for a duration of approximately 8-10 minutes, subject to the size of your fish. The basic thumb rule might say 10 minutes for each inch of thickness.
The flesh becomes opaque and flakes readily with a fork when fully cooked.

5. Add the Final Touches
Once out of the oven, drizzle the fish with a little more olive oil and squeeze some fresh lemon juice over the top. Sprinkle with chopped parsley or your favorite herbs for a fresh, vibrant finish.