Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 8
© John Kernick

How to Make It

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.

Suggested Pairing

When prepared simply, mild branzino can be overwhelmed by big, New World white wines, but it pairs well with Vermentino, the crisp Italian white.

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Aggregate Rating value: 5

Review Count: 1327

Worst Rating: 0

Best Rating: 5

Author Name: Cynthia Ferguson

Review Body: This is a nice, easy, wow dish. My friends love it.

Review Rating: 5

Date Published: 2017-05-24

Author Name: Monique Daniels

Review Body: So good!! My daughter was scraping the bones.

Review Rating: 5

Date Published: 2017-02-24

Author Name: Jeff Spirer

Review Body: While the flavors in the compound butter are good, this recipe has a problem. The cooking time is way too long. Cut the time in the oven to five minutes and the fish is perfect, otherwise, it's a soft mess. Also, it's unclear why it calls for an ovenproof skillet when the fish is transferred to a baking dish for the oven. Somewhere there's a disconnect. I used thyme instead of rosemary since it's growing in my garden, otherwise followed it pretty much exactly.

Review Rating:

Date Published: 2017-06-22