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

• 4 (1- to 1 1/4-pound) whole branzino or striped bass, scaled and gutted

• 1 lemon, sliced into 8 rounds

• 4 large rosemary sprigs

• 3 tablespoons extra-virgin olive oil, divided

Description

1. Gather the ingredients.

2. Preheat oven to 425°F. In a medium bowl, mix butter with capers, lemon juice, and parsley; season with salt to taste. Hold at room temperature.

3. Season branzino cavities with salt to taste and stuff two lemon rounds and one rosemary sprig in each. Season outside of fish with salt to taste.

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

6. Serve whole or filleted, passing caper butter at the table.