Lemon Caper Butter Roasted Branzino
Light, flaky, indulgent whole roasted branzino with a caper lemon butter sauce.
Servings: 1 fish
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 7g | Protein: 1g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 498mg | Fiber: 2g | Sugar: 1g
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