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1. Make the Fennel Filling
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- Slice fennel thin horizontally, preferably with a mandolin, and place in a bowl
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- Chop 1-2 TBSP fennel fronds and add to bowl
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- Finely chop garlic and add to bowl
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- Zest lemon and add to bowl, then add 1/2 lemon's juice to bowl
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- Add EVOO, salt and pepper to taste, and blend ingredients
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2. Stuff and Cook the Fish
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- Rinse fish and pat dry
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- Season inside and out with salt and pepper
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- Stuff generously with fennel mixture and tie fish with butcher's twine
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- Place fish in baking dish coated with thin layer of EVOO on the bottom
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- Top fish with lemon slices and crushed garlic
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- Cook at 350 degrees about 15 mins until flaky
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14
3. Make the Gremolata While Branzino Cooks
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15
- While fish cooks, chop parsley and mint together and add to bowl
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- Chop one garlic clove and add to bowl
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- Zest one lemon into bowl and squeeze small amount of lemon juice into bowl
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- Add generous amount of EVOO, salt and pepper to taste, and mix together all ingredients
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- Let sit at room temperature until fish is done
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4. Plate the Fish
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- Leave filling in fish and place on a large plate
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- Spoon gremolata over fish and serve immediately
