Whole Roasted Branzino With Shaved Fennel Slaw Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Clean and scale the branzino, then pat it dry with paper towels.
• STEP 3.Season the inside and outside of the fish with salt, pepper, and your choice of herbs, such as thyme or rosemary.
• STEP 4.Stuff the cavity of the fish with lemon slices and fresh herbs.
• STEP 5.Place the branzino on a baking sheet lined with parchment paper.
• STEP 6.Roast the fish in the preheated oven for about 20-25 minutes, or until the skin is crispy and the flesh is opaque and flakes easily with a fork.
• STEP 7.While the branzino is roasting, prepare the shaved fennel slaw. Thinly slice the fennel bulb and toss it with lemon juice, olive oil, salt, and pepper.
• STEP 8.Once the branzino is cooked, remove it from the oven and let it rest for a few minutes.
• STEP 9.Serve the whole roasted branzino with the shaved fennel slaw on the side.
• STEP 10.Enjoy!

Cooking Tips

• Make sure to thoroughly clean and scale the branzino before cooking.
• Choose fresh herbs that complement the flavor of the fish, such as thyme or rosemary.
• Let the branzino rest for a few minutes after roasting to allow the flavors to meld together.
• For an extra burst of flavor, drizzle some lemon juice over the roasted branzino before serving.

Storage and Serving

• Leftover roasted branzino can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Serve the leftover branzino with the shaved fennel slaw as a light and refreshing salad.
• Garnish with fresh herbs and a squeeze of lemon juice for added freshness.