Secrets of the Best Chefs

Pan-Seared Branzino with Fennel Salad

Serves 4

When a dish is as simple as this one—seared fish with a bright,

crunchy salad—you have to get every element right for it to be

successful. So focus, as you make this, on the two primary

elements: make sure to cut the fennel evenly and dress it so that

it’s balanced. And for nice, crispy skin on the fish, get the pan and

the oil smoking hot and then lay the fish in carefully (away from

you, so the oil doesn’t splatter). Approach the dish confidently

and the results will speak for themselves.

1 fennel bulb, sliced in half and cored

Juice of 1 lemon, plus more lemon for serving

¼ cup extra virgin olive oil, plus more for the fish

¼ cup chopped parsley

Kosher salt and freshly ground black pepper

4 fillets of branzino (or you can substitute red snapper or

black sea bass), skin on, scaled and deboned

4 tablespoons (½ stick) unsalted butter, cut into 4 pieces

8 to 12 fresh thyme sprigs

4 cloves garlic

Make the fennel salad: Using a mandoline slicer, shave the fennel

into thin pieces and toss in a bowl with the lemon juice, olive oil,