Whole Roasted Branzino with Fennel and Onions

Name: Whole Roasted Branzino with Fennel and Onions
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 ⁄ 2 cup plus 2 tbsp. olive oil; 3 lb. yellow onions, sliced; 3 lb. fennel, sliced, fronds reserved; 1 ⁄ 4 cup white wine; 3 tbsp. finely chopped thyme; Zest and juice of 1 orange; Kosher salt and freshly ground black pepper, to taste; 6 whole branzino, cleaned

Serves
serves 8-10

TODD COLEMAN

Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Ingredients

¹⁄₂ cup plus 2 tbsp. olive oil
3 lb. yellow onions, sliced
3 lb. fennel, sliced, fronds reserved
¹⁄₄ cup white wine
3 tbsp. finely chopped thyme
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper, to taste
6 whole branzino, cleaned

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Instructions

Step 1

Heat oven to 350°. Heat 1⁄2 cup oil in a 12″ skillet over medium-high heat. Add onions and fennel; cook until soft, 8–10 minutes. Add fronds, wine, thyme, and zest and juice; cook for 5 minutes. Season fish with salt and pepper; stuff cavity with 1⁄4 cup fennel mixture; tie fish closed with kitchen twine. Put remaining fennel mixture in a roasting pan; top with fish. Drizzle with remaining oil; bake until cooked through, about 30 minutes.