Roasted Branzino with Fennel and Sicilian Citrus
Indulge in the fresh flavors of the Mediterranean with this Roasted Branzino recipe, adorned with aromatic fennel and zesty Sicilian citrus, making for an elegant and healthy dinner option.
Equipment
- Roasting pan
- Chef's knife
- Cutting board
- Paper towels
- Measuring spoons
- Tongs
Ingredients
- 2 whole branzino (European seabass), gutted and scaled approximately 1-1.5 lbs or 450-680g each
- 2 fennel bulbs, thinly sliced reserve fronds for garnish
- 2 Sicilian oranges, sliced into rounds
- 2 lemons, one sliced into rounds, one juiced
- 4 tablespoons extra virgin olive oil 60ml
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves 3g
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes 0.5g
- 2 tablespoons chopped fresh parsley 8g
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the branzino inside and out with cold water, pat dry with paper towels.
- Season the cavity of each fish with salt, pepper, and a sprinkle of thyme.
- Stuff the cavity of each branzino with orange slices, lemon slices (reserve some for garnish), and a portion of the minced garlic.
- In a roasting pan, lay the sliced fennel as a bed for the fish.
- Drizzle the fennel with half of the olive oil, season with salt, pepper, and red pepper flakes, and toss to coat.
- Place the branzino on top of the fennel bed.
- Drizzle the remaining olive oil over the branzino and sprinkle with the remaining thyme and garlic.
- Roast in the preheated oven for about 25-30 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from the oven, and drizzle with fresh lemon juice and garnish with parsley and fennel fronds.
- Serve immediately with additional lemon and orange slices on the side.
Notes
Choose fresh, high-quality branzino from a reputable fishmonger for the best results.
The fennel provides a crisp, licorice-like flavor that complements the sweetness of the citrus and the delicate taste of the branzino.
Sicilian oranges are known for their vibrant color and sweet-tart flavor, but if unavailable, any sweet, juicy oranges can be substituted.
Leftovers can be stored in an airtight container and refrigerated for up to 2 days.
For an extra touch of Sicily, serve with a side of couscous seasoned with lemon zest and chopped almonds.