Roasted Branzino with Caper Butter

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Ingredients

1. 1 stick unsalted butter, softened
2. 1 tablespoon finely chopped capers
3. 1 tablespoon fresh lemon juice
4. 1 tablespoon chopped parsley
5. Salt
6. Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
7. 1 lemon, sliced into 8 rounds
8. 4 large rosemary sprigs
9. 3 tablespoons extra-virgin olive oil

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.
2. Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
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.
4. Serve whole or filleted, passing the caper butter at the table.