Combined with the brightness of mixed citrus, creamy white beans and soft caramelized fennel, this citrus fennel whole roasted fish is a feast for the eyes and the eyes and the palate.
Total Time
50min
5.0
1 Rating
Author: Ful-Filled
Servings:
4
Ingredients
Fennel & Beans
•
3
Fennel Bulbs
•
3
cups
Canned White Beans
, cooked
•
4
Tbsp
Dry White Wine
•
1
Lemon
, juiced
•
3
Tbsp
Olive Oil
•
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
1.
Preheat your oven to 425 degrees F (220 degrees C). Start by cleaning your Whole Branzino Fish (4).
2.
Heat a large skillet over medium high heat, add Olive Oil (3 Tbsp) 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.
3.
Once fennel has softened and slightly caramelized, add in the Canned White Beans (3 cups), Dry White Wine (4 Tbsp), and Lemon (1) and cook for about 5 minutes more.
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).
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.
6.
Roast in the oven on the center rack for 20 minutes remove from the oven and add chopped fresh fennel leaves.
Nutrition Per Serving
CALORIES
1291
FAT
26.6 g
PROTEIN
162.8 g
CARBS
98.2 g
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