I love to cook a whole fish, but find the bones rather annoying, getting the fish butterflied is a great compromise and better for the kids, although one of mine was upset that we didn't get the heads. Branzino is really flavorful and easy to cook, goes great with citrus and is prepared simply here with a side of caramelized fennel.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 - 1-pound whole branzino—butterflied
- salt and pepper
- 4 thyme sprigs
- 1 lemon, sliced
- 1 orange or tangerine, sliced
- 1 tablespoon olive oil
- 2 large fennel bulbs
- 2 tablespoons olive oil
- 1/2 teaspoon fennel seeds, crushed
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Preheat oven to 450.
Lay fish on a 13x9" casserole pan. Stuff each cavity with salt, pepper, thyme, lemon slices, and orange slices. Drizzle oil over top and sprinkle with more salt and pepper. Place in the oven and cook about 20 minutes until skin crisps up.
For the Fennel
Trim the outer leaves and remove and discard stalks. (reserve fronds if you like to toss with fennel at the end). Cut the bulbs in have lengthwise and cut out the core. Then slice thin. Place in a bowl with the rest of the ingredients and toss well. Spread on a big baking sheet and bake for 20 minutes until golden, tossing and stirring half way through.
If desired sprinkle with fronds and serve.