Name: Herb-Roasted Branzino with Lemon-Caper Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 whole branzino (about 10-12 oz each), scaled and gutted, heads on; 2 lemons, 1 thinly sliced, 1 halved for finishing; 4 tbsp unsalted butter, softened; 2 tbsp extra-virgin olive oil, plus extra for brushing; 2 tbsp capers, rinsed and drained; 4 cloves garlic, minced; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh thyme leaves, chopped; 1 tsp fennel seeds, crushed (optional); 1/2 tsp red pepper flakes (optional); Kosher salt and freshly ground black pepper; Fresh arugula or baby spinach, for serving (about 4 cups); Lemon wedges, for serving

Herb-Roasted Branzino with Lemon-Caper Butter

A simple, elegant branzino recipe that roasts whole fish with fresh herbs, lemon and a bright caper-butter sauce. Crispy skin, tender flesh and vibrant citrus notes make this a weeknight winner or show-stopping centerpiece.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Easy

Instructions

1
Step 1: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil a roasting pan.
2
Step 2: Pat the branzino dry inside and out with paper towels. Season the cavities and both sides generously with salt and pepper.
3
Step 3: In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, crushed fennel seeds (if using), and half of the lemon slices finely chopped. Mix until smooth.
4
Step 4: Gently loosen the skin along the top of each fish by sliding your fingers between skin and flesh. Spread about 1 tablespoon of the herb-butter mixture under the skin of each branzino and rub a little on the outside skin as well.
5
Step 5: Stuff each fish cavity with 2-3 thin lemon slices and a few parsley sprigs. Arrange the branzino on the prepared sheet, brush lightly with olive oil, and scatter the capers and remaining lemon slices around the fish.
6
Step 6: Roast in the preheated oven for 18-22 minutes, until the skin is crisp and flesh flakes easily when tested with a fork (internal temp about 130–135°F / 54–57°C).
7
Step 7: While the fish roasts, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the capers and red pepper flakes, and sauté for 1-2 minutes until the capers are slightly crisp. Remove from heat and stir in the juice of the halved lemon and any pan juices.
8
Step 8: Transfer the roasted branzino to a platter set over a bed of arugula or baby spinach. Spoon the lemon-caper butter pan sauce over the fish and serve with extra lemon wedges.