Branzino is a popular fish in the Mediterranean area. The secret to delicious branzino, or any fish for that matter, is to not overcook. In general, for fully-cooked pieces of fish, the rule of thumb is 10 minutes total per inch of thickness of the fillet. If branzino isn’t available substitute red snapper or Chilean seabass.
Place flour in a shallow dish. In a large skillet heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute, but do not brown the garlic. Meanwhile, flour both sides of the fish fillets and place them in the skillet, skin-side up. Cook for about 4 minutes. Turn the fish, pour in the white wine, cover, and cook for 4 more minutes. Uncover, and continue to cook for about 2 more minutes or until when a fork twisted in the center of the fillet the flesh separates easily. Remove the fish to a platter with the braised broccoli rabe. In the same skillet, turn the heat to medium-high. Add the lemon juice, oregano, salt, and pepper. Scrape the pan with a wooden spoon and swirl the pan juices until slightly thickened. Pour the pan sauce over the fish.