Whole Roasted Branzino

Whole branzino roasted with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. This is a recipe adapted from one by chef Steve Corry.

Branzino — the Italian name for sea bass — is found in the waters off the coast of western and southern Europe. Most of the fish available for purchase is farmed, making it a sustainable and affordable option. Because of its sweet, mild flavor; firm flesh; and relatively few bones that are easy to remove, branzino is a great candidate for stuffing and cooking whole. The skin is crisped on the stovetop and then the branzino is finished in the oven.

I served mine with the heads, tail and fins removed, with a green salad. The flavors of the fish are wonderful without too many starchy carbs to overpower them.

Ingredients

• 1 stick (4 ounces) unsalted butter, softened

• 1 tablespoon capers, finely chopped

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh flat-leaf parsley

• Kosher salt

• Ground black pepper

• 4 (1- to 1 1/4-pound) whole branzino or striped bass, scaled and gutted (I like to cut off the heads, fins and tail also to make it easier to eat)

• 1 lemon, sliced into 8 rounds

• 4 large rosemary sprigs

• 3 tablespoons extra-virgin olive oil, divided

Method

1. Preheat oven to 425°F.

2. Season branzino cavities with salt to taste and stuff two lemon rounds and one rosemary sprig in each. Season outside of fish with salt and pepper to taste. I like to add a little garlic salt for more flavor.

3. In a small saucepan, melt the butter, and add capers, lemon juice, salt and parsley to make a mild sauce for the branzino.

4. In a large, nonstick skillet, heat 2 tablespoons olive oil until shimmering. Add two branzino and cook over high heat until skin is browned and crisp, flipping once, about 3 minutes per side.

5. Transfer fish to a large rimmed baking sheet. Repeat with remaining 1 tablespoon olive oil and two stuffed branzino.

6. Roast fish in the oven for about 10 to 15 minutes, until just cooked through.

7. Remove lemon rounds and rosemary from cavities before serving.

In the Glass

A light white wine goes well with the mild flavored branzino. An Italian Vermentino or even a Pino Grigio would be ideal, rather than a New World white which can overpower the flavor of the fish, although you could get away with a Washington State Sauvignon Blanc if that is the only option available.