Whole Roasted Branzino with Fennel and Onions
Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions ». Todd Coleman

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.

Yield: serves 8-10


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


  1. Heat oven to 350°. Heat 1⁄2 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 1⁄4 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.