Roasted Branzino with Caper Butter

Branzino — the Italian name for sea bass — is found in the waters off the coast of western and southern Europe. Most of the fish available for purchase is farmed, making it a sustainable and affordable option. Because of its sweet, mild flavor; firm flesh; and relatively few bones that are easy to remove, branzino is a great candidate for stuffing and cooking whole. If you've never prepared a fish whole before, this roasted branzino recipe is a wonderful place to start.

"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry about the star of this recipe. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry achieves a crispy skin on the stovetop and then finishes the whole branzino that are stuffed with lemon and rosemary in the oven. He makes an easy compound butter — which melts on the fish to become a sauce — with wild Tunisian mountain capers, although any caper will work.