WHOLE ROASTED BRANZINO WITH FENNEL AND LEMON
Number Of Ingredients 8
Steps:
- 1. Make the Fennel Filling
- - Slice fennel thin horizontally, preferably with a mandolin, and place in a bowl
- - Chop 1-2 TBSP fennel fronds and add to bowl
- - Finely chop garlic and add to bowl
- - Zest lemon and add to bowl, then add 1/2 lemon's juice to bowl
- - Add EVOO, salt and pepper to taste, and blend ingredients
- 2. Stuff and Cook the Fish
- - Rinse fish and pat dry
- - Season inside and out with salt and pepper
- - Stuff generously with fennel mixture and tie fish with butcher's twine
- - Place fish in baking dish coated with thin layer of EVOO on the bottom
- - Top fish with lemon slices and crushed garlic
- - Cook at 350 degrees about 15 mins until flaky
- 3. Make the Gremolata While Branzino Cooks
- - While fish cooks, chop parsley and mint together and add to bowl
- - Chop one garlic clove and add to bowl
- - Zest one lemon into bowl and squeeze small amount of lemon juice into bowl
- - Add generous amount of EVOO, salt and pepper to taste, and mix together all ingredients
- - Let sit at room temperature until fish is done
- 4. Plate the Fish
- - Leave filling in fish and place on a large plate
- - Spoon gremolata over fish and serve immediately
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