Roasted Branzino with Caper Butter
"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry about the star of this recipe. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry pan-roasts whole branzino that's stuffed with lemon and rosemary. He makes an easy compound butter — which melts on the fish to become a sauce — with wild Tunisian mountain capers, although any caper will work.
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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.