Scale

For the Fish:

2 (1- to 1 1/4 pound) whole branzino, cleaned and scaled

1 lemon, sliced into 3 rounds and half reserved

2 tablespoons extra virgin olive oil, plus more, for serving

2 teaspoons coarse kosher salt

1/2 teaspoon ground black pepper

2-4 sprigs fresh herbs or scallions (optional)

For the butter:

8 tablespoons butter, softened

1/3 cup sun-dried tomatoes in oil, roughly chopped

2 tablespoons capers, chopped

1/2 teaspoon black pepper

2 tablespoons fresh chives, diced

Salt, to taste

Cook Mode Prevent your screen from going dark

Combine softened butter, chopped sun-dried tomatoes, capers and black pepper in the bowl of your food processor. Pulse until combined. Fold in diced chives by hand and salt to taste. Set aside.
Preheat oven to 425 degrees. Cover a baking sheet in foil and set aside. Slice 3 rounds of the lemon, then cut slices in half. Lay the remaining lemon half, cut side down, on the baking tray.
Dry fish then season inside with salt. Stuff three halved lemon slices and a sprig or two of fresh herbs, if using. Season fish skin with remaining salt and pepper.
Transfer fish to prepared baking pan and roast for 10-12 minutes. Broil for the final 2 minutes for blistered, golden skin.
Serve branzino whole or filleted with a softened tomato caper butter.

Substitute red snapper, flounder or tilapia for branzino, if needed.

To pan-sear fish on the stove-top, follow instructions for Pan Grilled Whole Fish.