Whole Roasted Branzino with Lemon & Fennel
Recipe type: Dinner, Fish, Seafood, Entertaining, Easy
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
I enjoy the flavors of this recipe any time of the year. I served it this fall with mashed celery root and lightly dressed arugula.
  • 1 whole Branzino (Mediterranean Sea Bass), scaled, gutted, rinsed, and patted dry
  • ½ large bulb Fennel, thinly sliced
  • 1 small Shallot, thinly sliced
  • 1 Lemon, thinly sliced
  • 1 clove Garlic, minced
  • Extra Virgin Olive Oil
  • Red Pepper Flakes
  • Sea Salt
  • Black Pepper
  1. Rub cavity and skin of the fish with olive oil and garlic. Sprinkle with salt and red pepper flakes. Stuff cavity with sliced fennel and shallot. Layer slices of lemon on the skin of both sides of the fish and use kitchen twine to secure. Place in baking dish and surround with remaining fennel and shallots.
  2. Cover with plastic wrap and allow to marinate in the refrigerator for an hour or two.
  3. Preheat oven to 375ยบ.
  4. Bake fish approximately 30 minutes until flesh is somewhat opaque but still very moist. Remove fillets and serve with additional lemon, olive oil, and red pepper, if desired.
Recipe by strawberryplum at http://www.strawberryplum.com/whole-roasted-branzino-with-lemon-fennel/