"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry pan-roasts whole branzino, Mediterranean sea bass, that's stuffed simply with lemon and rosemary. He makes the easy compound butter, which melts on the fish to become a sauce, with wild Tunisian mountain capers, although any caper will work.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 8|
|Calories from Fat: 147 (100%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 30.4mg||9 %|
|Sodium 2mg||0 %|
|Potassium 9.8mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 147
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