Ingredients
- 4 1- to 1 1/4 pound whole branzino scaled and gutted
- 1 lemon sliced into 8 rounds
- 4 large rosemary sprigs
- 3 tablespoons extra virgin olive oil
- Caper Sauce
- 1 stick unsalted butter softened
- 1 tablespoon finely chopped capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
Servings:
Instructions
- Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
- Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
- In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.
- Serve whole or filleted, passing the caper butter at the table.
Recipe Notes
Modified from a recipe I found in Food & Wine online. The photo is mine. This dish was fantastic!
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