Whole Roasted Branzino With Fennel And Lemon Food

ROASTED WHOLE BRANZINO

Steps:

• Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
• Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
• Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

ROASTED BRANZINO WITH LEMON AND THYME

Steps:

• Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
• Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

WHOLE ROASTED BRANZINI

Steps:

• Preheat oven to 450 degrees. Oil a large rimmed baking sheet.
• Rinse fish well, pat dry with paper towels, and place on baking sheet. In the cavity of each fish, place 2 lemon slices, 1 sprig dill, 1/2 of the fennel, 2 sprigs parsley, and 1/2 of the reserved fennel fronds. Season the cavity and exterior of each fish with salt and pepper. Lay 3 slices lemon over the top of each fish. Drizzle oil lightly over fish and roast until cooked through, about 15 minutes.
• Transfer fish to serving plates and serve with lemon wedges.

GREEK-STYLE ROASTED BRANZINO RECIPE

Steps:

• Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
• Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
• Stuff the fish cavity with the sliced onion and lemon.
• Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
• While the fish is cooking, prepare the Greek ladolemono sauce.
• As soon as the fish is finished, remove it from the oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well. Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes). Finish with fresh dill. Serve immediately.

PROSCIUTTO-WRAPPED BRANZINO WITH FENNEL, CHILE AND HERBS

Steps:

• For the fennel slaw: In a large bowl, combine the fennel, blood oranges, red onions, olives, chile flakes, oregano, parsley and fennel pollen. Season with salt and pepper, drizzle with olive oil and toss well.
• For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds. Sprinkle inside and out with salt and pepper.
• Shingle three or four slices of prosciutto on a work surface. Wrap a branzino tightly in the shingled prosciutto and secure with a couple pieces of butcher's twine. Repeat for the remaining branzino.
• Drizzle the fish with olive oil, then place on the prepared baking sheet and douse with the vermouth. Roast for about 10 minutes on each side, or until the prosciutto has browned. Cut away the twine and serve.
• While the fish is in the oven, heat the 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the four lemon halves and cook until browned. Douse over the fish when served.