Entrees

Whole Roasted Branzino

Makes 2 servings

Whole Roasted Branzino

Makes 2 servings

Nutritional information per serving:Calories 276 (27% from fat)
carb. 18g
pro. 33g
fat 8g
sat. fat 2g
chol. 70mg
sod. 512mg
calc. 77mg
fiber 2g

Ingredients

  • 2 small shallots, about 2 to 3 ounces total, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 1 small fennel bulb (about 12 ounces), sliced lengthwise
  • 1 medium orange, sliced
  • 1 small lemon, sliced
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons olive oil, divided
  • 1 whole branzino, cleaned

Preparation

  1. In a stainless steel bowl, toss together the shallots, garlic, fennel, orange, lemon, oregano, thyme, ¼ teaspoon of the salt, the crushed red pepper and 1 teaspoon of the olive oil.
  2. 2. Season the flesh of the fish with remaining salt and stuff as much of this filling (about ½ cup to 1 cup) into the fish as possible. Tie together with butcher's twine in 3 places along the fish to keep the filling inside. Keep in mind there will be plenty of filling left over.
  3. 3. Prepare a bed of the remaining filling ingredients in the middle of the baking tray on a diagonal, placing some of the citrus slices on the top of the bed. Place the fish on top of the bed, wrap with plastic and keep in the refrigerator for an hour.
  4. 4. When ready to cook, drizzle the remaining teaspoon of olive oil on top of the fish and place in the oven with the rack in the middle rack position. Set oven to Bake Steam at 450°F for 30 minutes.
  5. 5. Remove the tray when finished, and portion fish into 2 fillets; serve on top of the vegetable filling.