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.
Whole Roasted Branzino with Fennel and Onions
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Yield: serves 8-10
1⁄2 cup plus 2 tbsp. olive oil
3 lb. yellow onions, sliced
3 lb. fennel, sliced, fronds reserved
1⁄4 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
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.