Lemon Caper Butter Roasted Branzino
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
-
Total Time
28 mins
-
Servings
1 fish
-
Calories
290 kcal
-
Cuisine
Italian
Lemon Caper Butter Roasted Branzino
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Light, flaky, indulgent whole roasted branzino with a caper lemon butter sauce.
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Ingredients
- 1 tbsp olive oil
- 2 whole branzini gutted and scaled (about 1-1.5 lbs each)
- 1 lemon thinly sliced
- 4 tbsp unsalted butter melted
- 2 tbsp capers drained
- 4 garlic cloves minced
- salt and black pepper to taste
- fresh tarragon optional
Instructions
- Set your oven to 425°F (220°C).
- Rinse and pat dry the branzini.
- Place tarragon in a roasting pan lined with aluminum foil or a ceramic baking dish.
- Rub the cavity and the skin of the branzini with salt, black pepper, and optional olive oil.
- Stuff the cavity of each fish with a few slices of lemon and half the diced garlic.
- In a bowl, combine melted butter, remaining garlic, and capers.
- Spread the butter mixture over the fish and place the remaining lemon slices on top.
- Put the roasting pan in the oven for about 20-25 minutes. The fish should reach an internal temperature of 145°F (63°C) and the flesh should flake easily.
- Once out of the oven, sprinkle some freshly chopped parsley for color and added flavor.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
290kcal
(15%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
13g
Cholesterol
61mg
(20%)
Sodium
498mg
(21%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 1fish
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 61mg | 20% |
| Sodium | 498mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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