Whole Roasted Branzino With Fennel
- 2 branzino (European sea bass), scaled and gutted with head and tail intact, 1 to 1 1/2 pounds each
- fine sea salt
- 4 sprigs rosemary
- 1 lemon, sliced into 4 rounds
- 4 tablespoons extra-virgin olive oil or melted ghee
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper
- 2 small fennel bulbs
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- Preheat an oven to 425°F.
- Rinse the fish and pat dry with paper towels. Using a sharp knife, make slashes on both sides of the fish, cutting down to the bone. Season the branzino cavities with salt and stuff each cavity with 2 rosemary sprigs and 2 lemon pieces. In a small bowl, stir together 3 tablespoons of the olive oil and parsley and season with salt and pepper. Rub the mixture all over the outside of the fish.
- Remove the stems and feathery fronds from the fennel bulbs. Cut the bulbs in half lengthwise and then into thin slices. Toss with the remaining 1 tablespoon olive oil, the tomatoes, and the garlic and season with salt and pepper. Spread the vegetables in a roasting pan in a thin layer. Place the fish on top.
- Bake for 20 to 30 minutes, until the flesh is opaque when cut near the bone and the fennel and tomatoes are tender.
- Transfer the fish to a warmed platter and scatter the fennel and tomatoes around the dish. Spoon the pan juices over the top of the fish and serve.
Jack's Suggested Wine Pairing
Cakebread Cellars Chardonnay
This is a versatile pairing wine — enjoy this Napa Valley Chardonnay with this roasted branzino recipe. Also pairs well with any fresh salads, grilled scallops, and nearly any selection of cheeses.
About This Wine
Enjoy drinking this Napa Valley Chardonnay with this roasted branzino recipe. This wine opens with aromas of ripe golden apple, white peach, and notes of oak. On the palate, apple and pear characters are balanced by fresh acidity, and the finish is clean, with appealing mineral notes.