Roasted Branzino with Caper Butter

I made this recipe as suggested. It was moist and spectacular.

I followed the recipe and tried to brown the fish and then turn it to its other side after 3 minutes and the skin stuck to the pan and the some of the flesh came off. I don't think the delicate fish should be turned over at all nor transferred to the baking pan. Next time, I will avoid these two steps and just transfer the oven-safe skillet to the oven. I will comment when the fish is done after the 10 minute cooking time.

I sautéed in a pan and then into the oven to finish in same pan. I also added a little panko breadcrumbs to caper butter and put some inside the fish before cooking so it really melted into the fish and then on top when finished. This was so good my hubby has been talking about it for days. Now if I could only learn to debone it so it looked as good as it tasted :-)

I didn't use the Branzino recipe, but I did make the caper butter and it was fantastic! A great accompaniment to the fish! My husband loved it.

Is it possible to cool this on a cast iron and transfer it straight to the oven in the cast iron skillet?

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.

So good!! My daughter was scraping the bones.