Brazino, Whole Brazino

I'm kind of a big deal...

preheat oven to 425.

Sear the Branzino, three minutes per side, in olive oil.

Stuff the Branzino with lemon wedges and a rosemary sprig.

Put on a rack and roast for 10-15 minutes.

Remove. Turn off the oven, stupid.

Serve with caper butter.

UPDATE:

I really can't abide the searing. It just took the skin off.I also cooked this on a rack, but it was a rack designed for a chicken, and it was difficult to get the Branzino off of it without it falling apart. One could hoist it on onion rounds or lemon rounds, although the moisture would prevent crisping I imagine. This is clearly something I still need to work on...