Nov 9, 2011

Whole Roasted Branzino with Fennel and Onions

Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Credit: Todd Coleman

SERVES 8�10

INGREDIENTS

½ cup plus 2 tbsp. olive oil
3 lb. yellow onions, sliced
3 lb. fennel, sliced, fronds reserved
¼ cup white wine
3 tbsp. finely chopped thyme
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper, to taste
6 2-lb. whole branzino, cleaned

INSTRUCTIONS

Heat oven to 350°. Heat ½ cup oil in a 12″ skillet over medium-high heat. Add onions and fennel; cook until soft, 8�10 minutes. Add fronds, wine, thyme, and zest and juice; cook for 5 minutes. Season fish with salt and pepper; stuff cavity with ¼ cup fennel mixture; tie fish closed with kitchen twine. Put remaining fennel mixture in a roasting pan; top with fish. Drizzle with remaining oil; bake until cooked through, about 30 minutes.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (1)

by RWHITNEY on 2012-05-06

Didn't make such a large amount, cut it down to 2 1lb fish - quite good, the orange, wine and fennel brought a nice sweetness to the fish.

Whole Roasted Branzino with Fennel and Onions Reviewed by RWHITNEY on Jan 6. Didn't make such a large amount, cut it down to 2 1lb fish - quite good, the orange, wine and fennel brought a nice sweetness to the fish. Rating: 4