1 stick unsalted butter, softened
 1 tbsp finely chopped capers
 1 tbsp fresh lemon juice
 1 tbsp chopped parsley
 600 g Whole Branzino from Peskados
 1 qt 1 lemon, sliced into 8 rounds
 4 qts large rosemary sprigs
 3 tbsp extra-virgin olive oil

Preheat your oven to 425°. Mix butter with the capers, lemon juice and parsley In a medium bowl and season with salt.


Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the branzino with salt.


In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high 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.


Serve whole or filleted, passing the caper butter at the table. When prepared simply, mild branzino can be overwhelmed by big, New World white wines, but it pairs well with Vermentino, the crisp Italian white.