Start by preparing the Branzino fillets. Pat them dry with a paper towel to remove extra moisture, which helps the skin get crispy when cooked. As you dry the fish, it will firm up, and you might hear a slight squeaking sound. This step is important; if you skip it, the skin will be soggy.

Next, heat a cast-iron skillet over medium-high heat. This type of pan holds heat well and gives a good crust to the fish. As the pan heats, you’ll notice the smell of metal and oil, and the oil will shimmer in the pan, which means the pan is ready. If the pan is too cool, the fish won’t sear properly.

Now add the fish to the pan, skin-side down, which helps the skin crisp and prevents sticking. You’ll hear a satisfying sizzle when you add the fish. Adjust the heat as needed to cook evenly and avoid burning.

Cook the fish for 3-4 minutes on each side, or until it is cooked through and flakes easily with a fork. Use a thermometer to check its internal temperature to ensure it’s safe to eat. As it cooks, you’ll smell the fish and see the flesh start to flake, which means it’s ready.

After the fish is cooked, add flavorings like garlic, lemon juice, and herbs for a bright taste. Sprinkling these over the fish and serving it right away helps the flavors combine and keeps the fish moist. As you add the flavorings, you’ll smell citrus and herbs, and the fish will glisten and shine.