Roasted Branzino with Caper Butter

Roasted Branzino with Caper Butter

A simple and flavourful way to prepare whole branzino, this method combines crispy skin with tender, flaky meat. Finished with a bright caper and herb butter, it's a crowd-pleasing dish perfect for any occasion.

Active Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 8

Ingredients

• 1 stick (4 oz) unsalted butter, softened
• 1 tablespoon capers, finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• Kosher salt, to taste
• 4 whole branzino or striped bass (1 to 1¼ pounds each), cleaned and scaled
• 1 lemon, sliced into 8 thin rounds
• 4 large rosemary sprigs
• 3 tablespoons extra-virgin olive oil, divided

Method

1. Prepare the caper butter
In a medium bowl, mix the softened butter with capers, lemon juice, and parsley. Season with salt to taste. Keep at room temperature until ready to serve.

2. Season and stuff the fish
Sprinkle the inside of each fish with salt. Stuff each cavity with 2 lemon slices and 1 rosemary sprig. Lightly season the outside of the fish as well.

3. Sear the fish
Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat. Add two fish and sear for about 3 minutes per side, or until the skin is golden brown and crisp. Transfer to a rimmed baking sheet.

4. Repeat with remaining fish
Add the remaining tablespoon of olive oil to the skillet and sear the remaining two fish. Transfer to the baking sheet.

5. Roast
Place the baking sheet in a preheated 425°F oven. Roast the fish for about 10 minutes, or until just cooked through and flaky.

6. Serve
Serve the fish whole or filleted, with caper butter spooned over the top or passed at the table.

Tips

• Searing before roasting helps achieve extra-crispy skin.
• This recipe also works well with other mild whole fish like snapper or trout.
• Let the compound butter soften at room temperature for easy spreading and melting.