Makes 2 servings.
Branzino, also known as European sea bass, is a delicate fish, which takes no time to prepare and to broil. Any vegetable would complement this fish including broiled asparagus, sautéed spinach, or roasted Brussels sprouts.
- Extra virgin olive oil
- 2 Branzino fillets with skin on, about 6 ounces each
- 2 tablespoons lemon juice,
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon capers
- Preheat the broiler. Cover the whole broiler pan with foil. Make a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan and grease it lightly with olive oil.
- Pat fish dry with paper towels.
- Place the fish in the basket, skin side up. Season with lemon juice, salt and pepper on both sides. Place the butter and the capers on top.
- Broil the fillets as close as possible to the heat source for about 4 minutes. Do not turn. The top will be brown and the inside of the fish will be opaque.
To serve place the fish skin side up and drizzle with the accumulated juices.