1 lemon, quartered and juiced
2 sprigs fresh rosemary
½ stick room temperature, unsalted butter (sub ghee or vegan butter)
~10 capers, chopped fine
¼ cup dry white wine
JF Universal Salt, to taste
Preheat oven 425º. Combine the butter, chopped capers, salt and a tablespoon of fresh lemon juice in small bowl and set aside to stuff the fish. Reserve 1tbs for the sauté pan. Season the fish cavities with salt and a generous amount of butter. Place two lemon rounds in each along with one rosemary sprig.
Preheat a large nonstick sauté pan and melt the reserved butter over medium-high heat. Place fish in pan and sear on both sides for approx. 30 seconds. Add the wine to the pan and allow to cook another 1 min. Do not over cook. Transfer the fish to a parchment lined baking sheet reserving the melted butter/wine. Roast, the fish, uncovered for 10-12 minutes.
Serve with extra lemon and salt and pepper to taste. If serving for guests or family, you can present the fish before serving. You can also serve whole and let everyone help themselves. Be careful of any of the small bones that may be left in the fish.