To pan-sear branzino: Heat a large, heavy-bottomed skillet over medium-high heat. Dry your branzino fillets. With a sharp knife, score each fillet’s skin with three shallow diagonal slits—season with salt (and pepper) on both sides.Add oil to your hot pan, then add the fillets, skin side down. Press gently on each fillet to make sure the skin has full contact with the pan. (Scoring the skin will help it not buckle and curl away from the pan.) After a minute, the fish will relax and flatten… which needs to happen in order for there to be total contact with the pan and therefore a crispy skin. Allow the fish to cook undisturbed for a few minutes… until the skin is golden and crisp. Using a fish spatula, gently flip the fillets and turn off the heat. The flesh probably only needs to kiss the hot pan to finish cooking. As soon as the fillets are cooked, remove them from the pan and serve them, crispy skin side up on a plate. Then make a quick pan sauce or have a crisp salad ready to garnish the fish.