Dry Dock Fish Company’s Branzino Recipe

Here’s another version that comes from our Fish Monger, Dry Dock, at our local Farmers’ Market.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dry Dock Fish Company’s Branzino Recipe



1 stick unsalted butter, softened or 1/2 C olive oil to make it CLEAN
1 tablespoon finely chopped capers
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
Salt to taste
Four 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



  1. Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
  2. Season the Branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
  3. In a large, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over medium heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.
  4. Serve whole or filleted, passing the caper butter at the table
  • Author: Curry Girls Kitchen

Leave a Reply

Back to top