Roasted Branzino with Tomato Caper Butter

This crispy-skinned, baked branzino recipe give you tender, flaky fish every time. Easy to make with just a sheet pan, this fish is a showstopper served with the 4-ingredient tomato butter. It's a restaurant-quality dinner in under 30 minutes.

Working as a seafood recipe developer has given me so many opportunities to learn about fish and help others on their own seafood-cooking journey.

I always recommend this easy method for roasting a whole fish for first-timers. The recipe has been tested and perfected to ensure a beautiful and reliably tender, flaky fish every time.

Adding a simple compound butter like this Mediterranean Tomato Caper one takes the dish over the top, adding richness, gloss and flavor to a restaurant-style roasted fish. Make this fish for your next party and you'll be the talk of the town!

Ingredients for European Sea Bass Recipe:

Before we get to the step by step directions, a few notes about the ingredients:

Fish: while I used branzino for this recipe, feel free to substitute another whole fish like red snapper, whole flounder or tilapia. Adjust cook times if the weight or thickness of the fish varies from the recipe. For fish larger than 1-1 ¼ pounds, make 3 shallow cuts in the side of the fish to allow the meat to cook more evenly.

Citrus: use lemon slices, limes, oranges or even grapefruit. 

Herbs: adding a sprig of fresh herbs or scallions to the fish is optional but adds light, clean flavors to the finished fish. Scallion whites, thyme, rosemary, dill, tarragon or flat-leaf parsley are all good options. 

Butter: I use salted butter, but use what you have, then salt the finished butter to suit your taste.

Sun-dried tomatoes: grab the jar of tomatoes in olive oil. Be sure to save leftover oil for salad dressings!

Full ingredient list and measurements included in the printable recipe card below.

How to Make Roasted Fish with Compound Butter

Step 1: Make Butter

Combine softened butter with sun-dried tomatoes, capers and black pepper in a food processor.

Pulse. Salt to taste and stir in diced chives by hand. Set aside.

Step 2: Season and Stuff Fish

Dry fish and season inside with salt. Stuff three half lemon slices in each and a sprig or two of fresh herbs, if using. Season skin with remaining salt and pepper. 

Step 3: Roast + Broil

Transfer fish to foil-lined baking pan and roast in the oven for 10-12 minutes. Broil for the final 2 minutes for blistered, golden skin. 

Step 4: Garnish and Serve

Serve whole or filleted with softened tomato caper butter.

What fish can I use instead of branzino?

If you can't find branzino, grab red snapper, flounder or tilapia. Adjust cook times if the weight or thickness of the fish varies from the recipe.

Tips for buying whole fish:

• Ensure the eyes are bright and clear, not cloudy. 
• The skin should be shiny and free of blemishes. Dull skin can indicate old fish.
• Fresh fish should have a mild, ocean-like scent. Avoid anything with a strong fishy smell or hints of ammonia.
• A good fishmonger can tell you where the branzino came from and how long it's been on display. Let them know you're making a roasted whole fish recipe and ask for their freshest recommendation!

What to serve with baked fish with tomato butter?

A few of my favorite sides are a savory Middle Eastern Yellow Rice paired with Garlic Lemon Green Beans. If potatoes are your style, try Roasted Potatoes on Whipped Feta with a refreshing Cucumber Gazpacho Salad.

How to store leftover branzino?

Remove the fish from the bones, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a drizzle of olive oil or a tablespoon of tomato caper butter on the stove over medium-low heat just until heated through. 

Print