Pan-Seared Branzino with Brown Butter and Blood Orange | Regenerative Seafood Recipe
Light, flaky pan-seared branzino with brown butter, capers, and blood orange. 20-minute recipe featuring regenerative aquaculture from Esteros Lubimar, Spain. Simple and delicious.
Light. Flaky. Mild. Not fishy at all. Just clean, buttery ocean flavor. The kind of fish that makes you stop mid-bite and go "wait, where did this come from?"
Esteros Lubimar. The estuaries outside Cádiz, Spain - the same farm system Dan Barber fell in love with in his TED Talk. The fish graze on wild plankton, algae, crustaceans in low-density tidal ponds. No antibiotics. No pellet feed. And here's the part that got me: while they're growing, the farm is restoring seagrass along the coast. The water that leaves this place is cleaner than when it came in.
That's not sustainable. That's regenerative.
And because the fish is this good, you don't need to do much to it. Crispy golden skin, brown butter with capers, blood orange, fresh dill, flaky salt. 20 minutes. If you can sear a piece of fish, you can make this.
I source my branzino from Seatopia — they're the company I trust for regenerative aquaculture. They partner directly with Esteros Lubimar and a handful of other farms worldwide that meet their standards: fish raised in harmony with their ecosystems, lab-tested for mercury and microplastics, verified for omega-3 density.