Roasted Branzino with Caper Butter

Name: Roasted Branzino with Caper Butter
Total time: 40 min
Ingredients: 1 stick unsalted butter, softened; 1 tablespoon finely chopped capers; 1 tablespoon fresh lemon juice; 1 tablespoon chopped parsley; Salt; Four 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

5.0

(1.3k)

www.foodandwine.com

Your recipes

Total: 40 minutes

Servings: 8

Author : Steve Corry

Ingredients

Remove All · Remove Spices · Remove Staples

1 stick unsalted butter, softened1 tablespoon finely chopped capers1 tablespoon fresh lemon juice1 tablespoon chopped parsleySaltFour 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted1 lemon, sliced into 8 rounds4 large rosemary sprigs3 tablespoons extra-virgin olive oil

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.

Step 3

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.

Step 4

Serve whole or filleted, passing the caper butter at the table.