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.
Fennel & Beans
Canned White Beans
Dry White Wine
Sea Salt Flakes
Freshly Ground Black Pepper
Whole Branzino Fish
or Lavaki Fish
or Meyer Lemons, Mandarins, and Any Mixed Citrus
Preheat your oven to 425 degrees F (220 degrees C). Start by cleaning your Whole Branzino Fish (4).
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.
Once fennel has softened and slightly caramelized, add in the Canned White Beans (3 cups), Dry White Wine (1/4 cup), and Lemon (1) and cook for about 5 minutes more.
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).
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.
Roast in the oven on the center rack for 20 minutes remove from the oven and add chopped fresh fennel leaves.
Nutrition Per Serving
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