Roasted Branzino with Caper Butter: You achieve a crispy skin on the stovetop and then finish the whole branzino that’s stuffed with lemon and rosemary in the oven.

Can do 1 whole fish and put the pan into the oven as opposed to putting it in another dish.

Serves 8

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INGREDIENTS
1 stick 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

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

Season branzino cavities with salt to taste and stuff 2 lemon rounds and 1 rosemary sprig in each. Season outside of fish with salt to taste.

In a large, nonstick skillet, heat 2 tablespoons olive oil until shimmering. Add 2 branzino and cook over high heat until branzino skin is browned and crisp, flipping once, about 3 minutes per side.

Transfer fish to a large rimmed baking sheet. Repeat with remaining 1 tablespoon olive oil and 2 stuffed branzino. Roast fish in the oven for about 10 minutes, until just cooked through.

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