4 tablespoons melted butter
2 tablespoons soy sauce
Juice and zest of ½ a lemon (plus 1 additional lemon, sliced into 9 rounds)
1 tablespoon parsley (chopped, plus more for garnish)
3 16 ounce whole branzino (scaled, cleaned and gutted)
Salt
3 sprigs thyme
3 tablespoons extra virgin olive oil
Preheat the oven to 425 degrees. Mix the butter with the soy sauce, juice/zest of ½ a lemon, and 1 tablespoon chopped parsley in a bowl.
Season the branzino cavities with salt and stuff 3 lemon rounds and a sprig of thyme into each.
In a large, nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the branzino and cook over high heat until the skin is browned and crisp, about 2 minutes per side. You may need to do this in batches. Transfer the fish to a large, rimmed baking sheet. Drizzle with the butter mixture, season with more salt to taste, and roast for 9 minutes. Finish under the broiler for 1-2 minutes. Keep an eye on it to prevent burning.
