Roasted Branzino with Lemons

Name: Roasted Branzino with Lemons
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 8 ounces pancetta, cut into 1/4-inch dice; Vegetable oil cooking spray; 2 (1 1/2-pound) whole branzino, striped bass, or red snapper, scaled and gutted, head removed; Salt and freshly ground black pepper; 2 lemons, zest grated, thinly sliced; 1 medium fennel bulb, fronds coarsely chopped (about 1/4 cup) and bulb trimmed and thinly sliced; 2 tablespoons chopped fresh thyme leaves; 1/2 cup dry white wine

December 20, 2011

Cooking a fish whole is the best way to ensure it will stay moist and flavorful, and the process is a lot less intimidating than it looks. Branzino is a small Mediterranean sea bass with a mild flavor and delicate texture, enhanced here with a bright, fresh stuffing of fennel and lemon. Todd says he always feels like he’s on a diet when he eats ﬁsh, so I cook it with some pancetta to hearty up the dish a bit. Do watch out for small bones when you serve the branzino.

Recipe notes

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