Have your local fishmonger gut and clean the fish before to save time and mess at home.
Most recipes call for leaving the bones in, but I prefer to have them removed. They are so small they normally miss a few anyway, the bones give the fish extra flavor and help prevent the fish from drying out.
2 1lb approx Branzino, the fish can be larger, but 1-2lbs is what you would typically find at places like Whole Foods.
1 lemon, cut into 4 rounds, juice the rest into a bowl
2 sprigs of fresh rosemary
1/2 stick room temperature unsalted butter
Approx 10 regular sized capers chopped fine
1/4 cup dry white wine
JF Universal Salt to taste
Preheat oven 425
Combine the butter, chopped capers, salt and a tablespoon of fresh lemon juice in small bowl and set aside to stuff the fish. Reserve 1tbs for the sauté pan.
Season the fish cavities with salt and a generous amount of butter. Place two lemon rounds in each along with one rosemary sprig.
Preheat a large nonstick sauté pan and melt the reserved butter over medium-high heat. Place fish in pan and sear on both sides for approx 30 seconds. Add the wine to the pan and allow to cook another 1 min. Do not over cook.
Transfer the fish to a parchment lined baking sheet reserving the melted butter/wine. Roast, the fish, uncovered for 10-12 minutes.
Serve with extra lemon and salt and pepper to taste.
If serving for guests or family, you can present the fish before serving. You can also serve whole and let everyone help themselves. Be careful of any of the small bones that may be left in the fish.
Roasted Branzino is amazing with simple white rice; my kids like to make their own custom "bowls." You can also serve this with my smashed potatoes, the recipe for this is coming soon.