Lemon Caper Butter Roasted Branzino
Light, flaky, indulgent whole roasted branzino with a caper lemon butter sauce.
Prep Time8 minutes mins
Cook Time20 minutes mins
Total Time28 minutes mins
Course: Fish
Cuisine: Italian
Keyword: caper, fish, lemon, low carb fish, main dish, seafood, whole roasted fish
Servings: 1 fish
Calories: 290kcal
Author: Courtney O'Dell
- 1 tbsp olive oil
- 2 whole branzini gutted and scaled (about 1-1.5 lbs each)
- 1 lemon thinly sliced
- 4 tbsp unsalted butter melted
- 2 tbsp capers drained
- 4 garlic cloves minced
- Salt and black pepper to taste
- Fresh tarragon optional
Set your oven to 425°F (220°C).
Rinse and pat dry the branzini.
Place tarragon in a roasting pan lined with aluminum foil or a ceramic baking dish.
Rub the cavity and the skin of the branzini with salt, black pepper, and optional olive oil.
Stuff the cavity of each fish with a few slices of lemon and half the diced garlic.
In a bowl, combine melted butter, remaining garlic, and capers.
Spread the butter mixture over the fish and place the remaining lemon slices on top.
Put the roasting pan in the oven for about 20-25 minutes. The fish should reach an internal temperature of 145°F (63°C) and the flesh should flake easily.
Once out of the oven, sprinkle some freshly chopped parsley for color and added flavor.
Serving: 1g | Calories: 290kcal | Carbohydrates: 7g | Protein: 1g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 498mg | Fiber: 2g | Sugar: 1g