Whole Roasted Branzino with Lemon, Herbs, and Capers

A whole branzino roasted with lemon, garlic, fresh herbs, capers, and white wine. Prepare it shortly before roasting and serve it promptly while warm.

Servings: 2 Time: ~45 min (20 min prep, 18-24 min roast, 3-4 min rest) Oven: 425°F

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Ingredients

• 1 whole branzino, cleaned and scaled, about 1¼-1½ lb
• 1½ tablespoons olive oil, plus more for the pan and finishing
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 lemon
• 2 garlic cloves, thinly sliced
• Small handful fresh parsley, plus more for finishing
• 3 thyme sprigs
• 2 teaspoons capers
• ¼ cup white wine or water

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Method

Prepare the Fish

Preheat the oven to 425°F.

Remove the branzino from its packaging. Pat the entire outside very thoroughly with paper towels, then pat the inside cavity dry. Verify that the fish has been gutted and scaled.

Make three shallow diagonal cuts through the skin on each side. Do not cut deeply into the flesh or through the bones.

Season the outside and cavity with the kosher salt and black pepper. Rub the fish all over with 1½ tablespoons olive oil, working a little oil into the shallow cuts.

Stuff the Cavity

Thinly slice half of the lemon. Cut the remaining half into wedges for serving.

Put the lemon slices inside the fish cavity. Add most of the sliced garlic, a small handful of parsley, and the thyme sprigs.

Prepare the Pan

Lightly oil a baking dish or rimmed sheet pan. Place the fish in the pan.

Scatter the remaining garlic and capers around the fish. Pour the wine or water into the pan around the fish, taking care not to pour it over the skin.

Keep the prepared fish at cool room temperature only while completing the final short dinner prep.

Roast

Place the branzino on the middle oven rack and roast for 18 minutes before checking.

A 1¼-1½-pound branzino generally needs 18-24 minutes. It is ready when:

• The flesh has turned opaque.
• A small knife slides easily into the thickest portion near the backbone.
• The flesh separates from the backbone without resistance.
• An instant-read thermometer inserted into the flesh, without touching bone, reads 145°F.

If it is not ready, return it to the oven for 2-3 minutes, then check again.

Rest and Finish

Let the fish rest for only 3-4 minutes. Do not cover it tightly.

Squeeze a little fresh lemon juice over the fish. Drizzle lightly with olive oil, scatter fresh parsley over the top, and arrange lemon wedges around it.

Spoon a little of the warm caper pan liquid around the fish and transfer it promptly to a warm platter.

To warm a heat-safe platter, rinse it with hot water and dry it thoroughly immediately before using. Do not do this with delicate or non-heat-safe dishes.

Portion at the Table

Remove the fins with a spoon or knife.

Run a knife along the upper side of the backbone and lift the top fillet away in sections. Transfer it to one plate.

Lift out the backbone, head, and tail together, then transfer the lower fillet to the second plate.

Carefully check both servings for small bones. Spoon the warm capers and pan juices over each portion and serve immediately.