Whole Roasted Branzino with Family Caponata Recipe

This incredibly easy-to-make roasted branzino recipe comes together in minutes and is the perfect seafood dish for any meal.


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About the Author: Chef Billy Parisi


  1. Hi Chef, love caponata and saw this recipe so I thought I would make just the caponata and see if I loved it; and my wife and I did.
    I found you about a month ago and made your seafood paella , family loved it. I’m a 67 year old contractor and never cooked before and now loving trying some of your recipes . Thank you.

  2. The platting is very chefy so, of course, it makes no sense from an eating perspective. You took the time to crisp the skin but then you put the mushy caponata on the skin which will tend to soften the skin. Worse, you’ll have to remove the caponata to fillet the fish. What does make sense is to fillet the fish, remove all the bones off the plate and place the caponata around and not on your crispy skin fish.

  3. No, Branzino is not relatively cheap. It runs $12-15/lb FOR WHOLE FISH. The yield after filleting it is maybe 45% of the weight of the whole fish. That makes the fillet price $27- $33/lb. I tried and failed to explain this to someone at the fish counter who thought Branzino was cheap compared to farmed salmon sold by the fillet at $22/lb.

  4. That looks excellent! I'm not a huge eggplant fan either, it's my pop's caponata that I'll eat tho. Very similar to yours. But, I do love my fish, and that crispy pan fried skin is the best!

  5. I love this recipe because sea bass is my favorite fish, and eggplant is my favorite vegetable. As Lebanese, we have lots of eggplant dishes, and I am definitely going to try this recipe. Thank you very much 🙏

  6. Looks delicious. Made eggplant roll ups with mozzarella cheese and sauced for dinner yesterday. Love it. That’s why we have more than one flavor of ice cream differences!

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