Whole Roasted Branzino With Fennel And Lemon

• 2 Whole branzino (1-1.5 lbs each)
• 2 Fennel bulbs with fronds
• 1 cup Parsley
• 1/2 cup Mint
• 3 clove Garlic
• 2 Lemon
• 2 tablespoons Salt and pepper
• 1/2 cup EVOO

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

branzino, fennel, parsley, mint, clove garlic, lemon, salt, evoo

Taken from www.epicurious.com/recipes/member/views/whole-roasted-branzino-with-fennel-and-lemon-589ce7c1f43b8f08235e5562 (may not work)