Branzini with Caper Butter


Caper Butter

  • 1 stick unsalted butter softened
  • 1 tablespoon finely chopped capers
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt


  • Four ~ 1 lb whole branzini scaled and gutted
  • 1 lemon sliced into 8 rounds
  • 4 large rosemary sprigs
  • 3 tablespoons extra-virgin olive oil


  • Preheat oven to 425°. In a medium bowl, mix butter with capers, lemon juice and parsley and season with salt. Hold at room temperature.
  • Season branzini cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season fish with salt.
  • In a large, nonstick, ovenproof skillet, heat 2 tablespoons olive oil until shimmering. Add 2 branzini and cook over high heat until branzini skin is browned and crisp, about 3 minutes per side. Repeat with remaining 2.
  • Transfer fish to a large rimmed baking sheet. Roast fish in the oven for about 10 minutes, until just cooked through.
  • Serve whole, passing caper butter at the table.


Food & Wine, March 2008
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