Recipe courtesy of Patti LaBelle

Branzino a LaBelle

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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3 branzino fillets (about 6 ounces each)

Kosher salt and freshly ground black pepper

1 teaspoon ground turmeric

1 1/2 tablespoons grapeseed oil

2 tablespoons unsalted butter

1 tablespoon roughly chopped fresh parsley

1 1/2 teaspoons minced garlic

2 medium heirloom tomatoes, sliced

1 lemon, sliced into wedges


  1. Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
  2. Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
  3. Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.