Branzino Arrostito con Rami d Alloro, Limone, e Capperi

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Dry the fish well with absorbent paper towels and split it in two.

3. 3

   Place 1 bay branch or 2 rosemary branches on one side of the fish, then the slices of lemon, one overlapping the other.

4. 4

   Strew the lemon slices with the capers and anoint the whole with sea salt and a few drops of the oil.

5. 5

   Re-form the fish, massaging it with more of the oil and laying it in a shallow terra-cotta or enameled cast-iron casserole.

6. 6

   Cover the fish with the remaining branch of bay or the remaining branches of rosemary.

7. 7

   Roast the fish for 10 minutes, then adjust the heat to 375 degrees and continue to roast for another 10 minutes or until a skewer inserted into the bass emerges extremely hot.

8. 8

   Remove the bass from the oven, pour over the white wine, permitting it to steam and hiss up into vapors while you carry the fish to table.

9. 9

   Serve the bass with no other accompaniments save its own good juices, a bit of oven-toasted bread, and very cold white wine.

* Per serving · 4 servings · Values may vary.