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Whole Roasted Branzini

  • yield: Serves 2

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Ingredients

  • Extra-virgin olive oil
  • 2 1- to 1 1/2-pound whole branzini, scaled, gutted, and cleaned
  • Coarse salt and freshly ground black pepper
  • 1 lemon, very thinly sliced, plus wedges for serving
  • 2 large sprigs fresh dill
  • 1/4 small bulb fennel, cored and very thinly sliced (about 1 cup), fronds reserved
  • 4 sprigs fresh flat-leaf parsley

Directions

  1. Step 1

    Preheat oven to 450 degrees. Oil a large rimmed baking sheet.

  2. Step 2

    Rinse fish well, pat dry with paper towels, and place on baking sheet. In the cavity of each fish, place 2 lemon slices, 1 sprig dill, 1/2 of the fennel, 2 sprigs parsley, and 1/2 of the reserved fennel fronds. Season the cavity and exterior of each fish with salt and pepper. Lay 3 slices lemon over the top of each fish. Drizzle oil lightly over fish and roast until cooked through, about 15 minutes.

  3. Step 3

    Transfer fish to serving plates and serve with lemon wedges.

Source
The Martha Stewart Show

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