Citrus Fennel Whole Roasted Fish

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Fennel & Beans

3

Fennel Bulbs

cleaned and sliced into thin wedges, chopped fennel leaves reserved

605 g

Canned White Beans , cooked

60 mL

Dry White Wine

1

Lemon , juiced

45 mL

Olive Oil

plus more for brushing

to taste

Sea Salt Flakes

to taste

Freshly Ground Black Pepper

Fish

4

Whole Branzino Fish

or Lavaki Fish

to taste

Blood Oranges , sliced

or Meyer Lemons, Mandarins, and Any Mixed Citrus

Cooking Instructions

HIDE IMAGES

Step 1

Preheat your oven to 425 degrees F (220 degrees C). Start by cleaning your Whole Branzino Fish (4) .

Step 2

Heat a large skillet over medium high heat, add Olive Oil (45 mL) to the pan along with the sliced Fennel Bulbs (3) and cook the fennel for about 5 minutes before stirring and cooking for another five minutes.

Step 3

Once fennel has softened and slightly caramelized, add in the Canned White Beans (605 g) , Dry White Wine (60 mL) , and Lemon (1) and cook for about 5 minutes more.

Step 4

Pour the fennel and beans onto a large baking sheet. Rub the skin of each fish with Olive Oil and then season each fish inside and out with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste) .

Step 5

Lay each prepared fish atop the fennel and bean mixture on the baking sheet. Stuff each fish with Blood Oranges (to taste) and lay additional slices of citrus atop the fennel and bean mixture.

Step 6

Roast in the oven on the center rack for 20 minutes remove from the oven and add chopped fresh fennel leaves.