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.
Roasted Branzino with Citrus and Caramelized Fennel
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat oven to 450.
- Lay fish on a 13×9″ 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.
Hi Simone, I hear you, fillets are easier. Branzino can be prepared like any other white fish, sole or sea bass recipes should work pretty well. I would probably suggest pan frying in a little oil on the stove and then finishing it off in the oven. Serve with an herb/lemon sauce if desired.
Hi Tamar, I love Branzino and had it for the first time ever at Va Bene and have been looking for a recipe to make. The only problem is when they served it they served it filleted already. My daughter freaks every time she sees the skin and tail and bones etc. What is the best way for me to cook it if I get it from the fish market already filleted? Thanks simone