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Learn to make Wolfgang’s branzino, a European sea bass, with an herb crust and beurre blanc sauce. Wolfgang selects the freshest fish available and keeps fish cool and ready for preparation. He creates an herb crust with bread crumbs, parsley, rosemary, thyme, chives, and tarragon—one of his favorite herbs for seasoning fish. (Note: The crust has an extra zing when you grow the herbs yourself. Learn how to grow your own culinary herbs in our complete guide here.) A butter sauce of capers, lemon, shallots, and tomatoes complements the fillets. Discover the ideal seasoning method and learn how to emulsify a sauce with this simple, colorful dish.

Learn this recipe, along with 8 others, in Wolfgang Puck’s MasterClass.



Wolfgang Puck’s Roasted Herb Branzino with Caper Herb Beurre Blanc

Prep Time
15 min
Total Time
25 min
Cook Time
10 min



  • 4 branzino fillets
  • Salt and pepper
  • Olive oil

Herb Crust:

  • 1 cup breadcrumbs
  • 1/4 cup parsley leaves
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 2 tbsp chives, chopped

Beurre Blanc Sauce:

  • 2 tbsp extra virgin olive oil
  • 3 tbsp shallots
  • 1 sprig tarragon leaves, chopped
  • 1/2 cup white wine
  • 1 tbsp lemon juice
  • 1/4 cup unsalted butter, cubed
  • 2 tsp capers
  • 3 tbsp small tomatoes
  • 1 tbsp parsley, chopped
  • 6 lemon wedges or lemon slices
  1. Prepare the herb crust. Place the breadcrumbs, parsley, rosemary, thyme, tarragon, and chives in a food processor. Pulse until the herbs are finely chopped and the breadcrumbs take on a pleasing, green color. Remove the mixture and place on a baking sheet.
  2. Prepare the fish. Preheat oven to 550°F or use the broil setting. Place the fillets on a well-oiled baking sheet, and brush them with olive oil. Season the fillets with salt and pepper. Put the meat side of the fish into the breadcrumbs and coat evenly. Then put skin side down on baking sheet. Cook in the oven for 5–8 minutes.
  3. Make the beurre blanc sauce. Pour olive oil in a medium sauté pan on medium heat. When the pan is hot, add the shallots and sauté until translucent. Deglaze with white wine and add the tarragon. Reduce the white wine. Add in the lemon juice. If the contents become too reduced, add a little water. Whisk the sauce, and gradually whisk in the butter. Add salt and pepper. Whisk. Add capers, tomatoes, parsley, and lemon segments. Whisk to combine everything. Taste.
  4. Plate. Place one fillet skin side down on the plate, and spoon the sauce around the fish.

Learn more about cooking in Wolfgang Puck’s MasterClass.