Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe – a delicious recipe with Water, Kosher salt, branzini, Freshly ground black pepper, Extra-virgin olive oil, rosemary sprigs. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Fill a large bowl about halfway with room-temperature water and add enough salt to taste, stirring to dissolve the salt. Add fish and let soak for 10 minutes. Drain fish and pat dry inside and out with paper towels.
2
Preheat oven to 350u00b0F and position rack in center of oven. Line a rimmed baking sheet with parchment paper. Season fish inside and out with salt and pepper and rub with olive oil. Stuff belly cavities with rosemary, fennel fronds, tangerine slices.
3
Roast fish until an instant-read thermometer inserted into the thickest part registers 135u00b0F, 20 to 25 minutes; alternatively, roast until fins come right off when pulled and flesh can be felt to flake under the skin when you press on it. Remove from oven and let rest 5 minutes.
4
, transfer to plates, and drizzle with vinaigrette. Serve.
131
kcal
Calories
5
g
Fat
21
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Water, Kosher salt, 4 whole branzini (about 1 pound each), scaled and gutted (see note), Freshly ground black pepper, and more.
Yes, Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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