Roasted Branzino with Caper Butter
PROCESSED⏱ Prep: 15min
🔥 Cook: 20min
👥 Serves: 4
Ingredients
- 1 stick unsalted butter
- 1 tablespoon capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley
- to taste salt
- 4 1- to 1 1/4-pound whole branzino or striped bass
- 1 lemon
- 4 large rosemary sprigs
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 425°F. In a medium bowl, mix butter with capers, lemon juice and parsley and season with salt. Hold at room temperature.
- Season branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season fish with salt.
- In a large, nonstick, ovenproof skillet, heat 2 tablespoons olive oil until shimmering. Add 2 branzino and cook over high heat until branzino skin is browned and crisp, about 3 minutes per side.
- Transfer fish to a large rimmed baking sheet. Repeat with remaining 1 tablespoon olive oil and 2 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.