Whole Roasted Branzino with Sicilian Caponata & Crispy Prosciutto

Whole Roasted Branzino with Sicilian Caponata & Crispy Prosciutto

This vibrant, Mediterranean-inspired dish is a celebration of bold flavor and elegant simplicity. Delicate whole branzino is roasted with lemon and herbs until tender and flaky, then served atop a rich Sicilian caponata made with eggplant, olives, tomatoes, and capers. A finishing touch of crispy prosciutto adds irresistible texture and savory depth. It's the perfect centerpiece for a beautiful dinner at home.

Ingredients

For the Caponata

  • 3 tablespoons avocado oil

  • 1 medium skin-on eggplant, cut into 1” pieces

  • 3 tablespoons olive oil

  • 1 white onion, peeled and julienned

  • 2 ribs celery, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 1 cup sliced green olives

  • 2 tablespoons capers

  • ⅔ cup white wine vinegar

  • 2 tablespoons sugar

  • 1 cup crushed tomatoes

  • 2 heaping tablespoons tomato paste

  • 1 cup cherry tomatoes, halved

  • 2 tablespoons chopped fresh basil

  • Sea salt and black pepper, to taste

For the Branzino

  • 2 whole branzino (about 1–1.25 lbs each), cleaned and scaled

  • 1 lemon, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 4 sprigs fresh thyme or oregano

  • Olive oil

  • Sea salt and cracked black pepper

For the Crispy Prosciutto

  • 2 slices prosciutto

To Garnish

  • Chopped fresh parsley

  • Lemon wedges

Directions

1. Make the Caponata

  • Heat avocado oil in a large sauté pan over high heat. Once hot, add the eggplant and sear for 1–2 minutes until browned but still firm. Remove and drain on paper towels.

  • Reduce heat to medium. Add olive oil, then sauté onion and celery for 8–10 minutes until lightly caramelized.

  • Stir in garlic and cook until fragrant, about 30–45 seconds. Add olives, capers, vinegar, and sugar. Let the vinegar reduce for 3–4 minutes.

  • Stir in crushed tomatoes and tomato paste and cook until thickened, about 5–7 minutes.

  • Add the halved cherry tomatoes, cooked eggplant, fresh basil, and season with salt and pepper. Simmer for a few more minutes. Set aside and keep warm.

2. Roast the Branzino

  • Preheat oven to 425°F (220°C).

  • Pat the branzino dry and season the cavity and exterior with salt and pepper. Stuff each fish with lemon slices, garlic slices, and thyme or oregano sprigs.

  • Place the fish on a foil- or parchment-lined baking sheet. Drizzle with olive oil.

  • Roast for 18–20 minutes, or until the skin is slightly crisp and the flesh flakes easily with a fork.

3. Crisp the Prosciutto

  • While the fish is roasting, heat a dry skillet over medium heat. Lay prosciutto slices flat in the pan and cook for 2–3 minutes per side until golden and crispy.

  • Transfer to paper towels and allow to cool, then crumble into shards.

4. Assemble and Serve

  • Spoon a generous amount of warm caponata onto each plate.

  • Place the whole roasted branzino on top or alongside the caponata.

  • Sprinkle with crumbled crispy prosciutto and chopped parsley. Serve with lemon wedges.

Tips & Recommendations

  • Wine Pairing: A crisp Vermentino or Sicilian Rosato is the perfect match—both wines bring acidity and freshness that balance the sweet-savory notes of the caponata.

  • Make-Ahead Tip: The caponata can be made a day in advance and refrigerated. It actually tastes better after the flavors meld overnight. Just reheat gently before serving.

  • Presentation Tip: Serve the branzino whole at the table and gently filet it before plating, or serve it whole for a rustic, elegant presentation.

  • Want Dessert? Try a light Olive Oil Lemon Cake with limoncello syrup, or whipped honey ricotta with berries and pistachio to stay in the Mediterranean mood.

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