Whole Roasted Branzino With Fennel And Lemon

1. 1

   1. Make the Fennel Filling

2. 2

   - Slice fennel thin horizontally, preferably with a mandolin, and place in a bowl

3. 3

   - Chop 1-2 TBSP fennel fronds and add to bowl

4. 4

   - Finely chop garlic and add to bowl

5. 5

   - Zest lemon and add to bowl, then add 1/2 lemon's juice to bowl

6. 6

   - Add EVOO, salt and pepper to taste, and blend ingredients

7. 7

   2. Stuff and Cook the Fish

8. 8

   - Rinse fish and pat dry

9. 9

   - Season inside and out with salt and pepper

10. 10

    - Stuff generously with fennel mixture and tie fish with butcher's twine

11. 11

    - Place fish in baking dish coated with thin layer of EVOO on the bottom

12. 12

    - Top fish with lemon slices and crushed garlic

13. 13

    - Cook at 350 degrees about 15 mins until flaky

14. 14

    3. Make the Gremolata While Branzino Cooks

15. 15

    - While fish cooks, chop parsley and mint together and add to bowl

16. 16

    - Chop one garlic clove and add to bowl

17. 17

    - Zest one lemon into bowl and squeeze small amount of lemon juice into bowl

18. 18

    - Add generous amount of EVOO, salt and pepper to taste, and mix together all ingredients

19. 19

    - Let sit at room temperature until fish is done

20. 20

    4. Plate the Fish

21. 21

    - Leave filling in fish and place on a large plate

22. 22

    - Spoon gremolata over fish and serve immediately

* Per serving · 4 servings · Values may vary.