Fish & Seafood
Roasted Branzino with Caper Butter
Description
Roasting branzino whole with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish.
Ingredients
- 1 stick (4 ounces) unsalted butter, softened
- 1 tablespoon capers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- Kosher salt
- 4 (1- to 1 1/4-pound) whole branzino or striped bass, scaled and gutted
- 1 lemon, sliced into 8 rounds
- 4 large rosemary sprigs
- 3 tablespoons extra-virgin olive oil, divided
Directions
- Gather the ingredients.
- Whole Roasted Branzino Recipe with Caper Butter
- Diana Chistruga
- Preheat oven to 425°F. In a medium bowl, mix butter with capers, lemon juice, and parsley; season with salt to taste. Hold at room temperature.
- Whole Roasted Branzino Recipe with Caper Butter
- Diana Chistruga
- Season branzino cavities with salt to taste and stuff two lemon rounds and one rosemary sprig in each. Season outside of fish with salt to taste.
- Whole Roasted Branzino Recipe with Caper Butter
- Diana Chistruga
- In a large, nonstick skillet, heat 2 tablespoons olive oil until shimmering. Add two branzino and cook over high heat until skin is browned and crisp, flipping once, about 3 minutes per side.
- Whole Roasted Branzino Recipe with Caper Butter
- Diana Chistruga
- Transfer fish to a large rimmed baking sheet. Repeat with remaining 1 tablespoon olive oil and two stuffed branzino. Roast fish in the oven for about 10 minutes, until just cooked through.
- Whole Roasted Branzino Recipe with Caper Butter
- Diana Chistruga
- Serve whole or filleted, passing caper butter at the table.
