Baked Branzino with Caper Citrus Sauce

Roasted lemon and thyme infused baked whole branzino with caper citrus sauce. This delicious recipe is a great way to enjoy one of the treasures of the Mediterranean. 



  • 1 whole branzino - clean, gutted, scaled (about 1.5 lb)
  • 1 large lemon (cut in slices)
  • 2 sprigs of thyme
  • 4 garlic cloves (sliced)
  • 4 oz. extra virgin olive oil
  • Fresh ground pepper (taste)
  • Coarse salt (taste)


  • 1 tsp. olive oil
  • 2 shallots (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 2 oz. capers
  • 1 tsp. lemon zest
  • 2 oz. dry white wine
  • 1 lemon (juice)
  • 2 oz. orange juice
  • 4 oz. unsalted butter (cubes)
  • 1 oz. parsley (finely chopped)
  • Salt and fresh black pepper to taste


  1. Grease a medium sheet pan with olive oil.
  2. Place whole fish on one side and make three cuts on each side ( on a bias - about 1 and a half inch long).
  3. Season with salt inside and out.
  4. Stuff the inside of the branzini with 4 slices of lemon, sprigs of thyme and slices of garlic.
  5. Place fish in the oven at 350° F for about 30 minutes or until done.

While fish is in the oven:

  1. Place shallots and garlic with olive oil in a medium size pan at medium high heat.
  2. Cook for a minute and then add capers, lemon juice, orange juice, lemon zest, white wine. Reduce by half.
  3. Finish the sauce by adding butter and stir.
  4. Adjust seasoning - salt and fresh black pepper.
  5. Add chopped parsley and serve on top of fish when done.