Whole branzino roasted with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. A caper compound butter takes the dish over the top.
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
Description
- Gather the ingredients.
-
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.
-
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.
-
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.
-
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.
-
Serve whole or filleted, passing caper butter at the table.
