Branzino, Roasted with Caper Butter
Roasted Branzino with Caper Butter
1 stick unsalted butter, softened
1 tablespoon finely chopped capers
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
salt and pepper
1- 12oz. Branzino, scaled and gutted
2 slices of lemon
1 lg. rosemary spring
- In a medium bowl, mix butter with capers, lemon juice and parsley and season with salt. Keep at room temperature.
- season the branzino cavity with salt and pepper and stuffed 2 lemon wedges and rosemary spring.
- drizzle both sides of the branzino with olive oil and season with salt and pepper
- place fish on a lightly oil 1/4 sheet pan and place on oven to cook.
Served whole or filleted, with some of the caper butter on the side.