The hubby made this masterpiece. We were inspired by a recipe from Food & Wine. We love whole fish it looks so accomplished when arranged on the plate. It isn’t really complicated. So if you want a dinner to impress this Stuffed Branzino is it. Keep the sides light–this can’t stand up to a heavy dish like scalloped potatoes.
And FYI: Branzino is an Italian white fish in NA it is called Sea Bass (not quite as elegant). It is sweet and a little buttery in my opinion.
1. 3 tablespoons extra-virgin olive oil
2. 1 tablespoon finely chopped capers
3. 1 tablespoon fresh lemon juice
4. 1 tablespoon chopped parsley
6. Two 1- to 1 1/4-pound whole branzino, scaled and gutted
7. 1 lemon, sliced into 4 rounds
8. 2 large rosemary sprigs
1. Preheat the oven to 425°. In a medium bowl, mix the canola with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
2. Season the branzino cavities with salt and stuff lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
3. Place fish on baking sheet. Pour mixture from step one on fish and in cavity. Roast the fish in the oven for about 10 minutes, until just cooked through.