9 February, 2024
Roasted Branzino with Caper Butter
Roasted Branzino with Caper Butter
Notes
*Instead of browning in a skillet until the skin is crisp and then transferring to a rimmed baking sheet, if you have an oven safe skillet simply brown the skin in the oven safe skillet then transfer the fish in the oven safe skillet directly to the oven to finish the cooking process.
To see how to debone the whole fish, watch the YouTube video https://www.youtube.com/watch?v=ST5muOSdyOc
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
Instructions
- 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.
- (See * in notes)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.