Branzino (European Sea Bass)

Whole branzino needs the cavity stuffed before bagging. Lemon slices, herb sprigs, garlic cloves, and a knob of butter inside the cavity perfume the flesh from the inside out during the bath. An empty cavity wastes the chance to season from within.

Cook at 122°F for 40 min for whole fish, 35 min for fillets. Branzino is a delicate Mediterranean sea bass and overcooks quickly past 130°F. The 122°F mark gives you firm flakes that just lift off the bone with a fork.

Score the skin in three diagonal cuts before bagging. The cuts let the seasoning penetrate and they prevent the skin from buckling unevenly during the post-bath crisp. Don't cut into the flesh - just through the skin and a millimeter or two below.

Crisp the skin in screaming-hot oil, skin-side down, for 60 sec. Use a heavy fish spatula to press the fillet flat against the pan so the entire skin contacts the heat evenly. Don't move it. After 60 sec, the skin releases on its own.

Anti-tip: don't try to crisp the skin in butter. Butter burns at the temperature you need for crispy fish skin, and the milk solids leave bitter spots on the surface. Use a high-smoke-point oil like avocado or grapeseed, then add butter only at the very end.

Use fresh branzino from good fishmonger

Crispy skin contrasts with tender fish

Simple preparations highlight delicate flavor