Whole Roasted Branzino (Sea Bass) With Lemon Caper Sauce

Whole Roasted Branzino with 

Lemon Caper Sauce

Make the lemon caper sauce while the fish is in the oven, roasting.  

serves 2

1 whole Branzino (Mediterranean Sea Bass), about 1.5 pounds

1 large lemon, zested

2 teaspoons capers in salt

4-5 sprigs of fresh thyme

2 Tablespoons butter (if you don't want to use butter, you can use extra virgin olive oil)

1 Tablespoon minced red onion

¼ cup white wine

1 Tablespoon chopped fresh Italian flat leaf parsley

salt and pepper 

Directions:

Preheat the oven to 400° F.   Rinse fish, inside and out.  Pat dry.  Make 3 slits with a very sharp knife in the sides of the fish, about a quarter inch deep.  Place the fish on a baking sheet lined with baking parchment or foil.

Cut the zested lemon in half.  Juice one half and slice the other half into 3 slices. Rinse the salt from the capers.

Season the inside of the fish with some salt and pepper.  Stuff the cavity with the lemon slices and fresh thyme. Place the fish in the oven and roast for 12 minutes. 

While the fish is cooking, make the sauce:
In a small skillet, add the butter and onion.  Saute the onion gently until soft, about 4 - 5 minutes.  Add the white wine and cook for a few seconds, then add the lemon zest and the capers.  Cook on low for about 2 minutes.  Add the lemon juice and parsley, shut off the heat and cover with a lid to keep the sauce warm and moist. 

Turn on broiler and broil the fish for about a minute and a half, til it crisps up a little.