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RECIPE
10 INGREDIENTS6 STEPS50MIN

Citrus Fennel Whole Roasted Fish

5.0
1 Ratings
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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.

50MIN

Total Cooking Time

10

Ingredients
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
Ingredients
US / METRIC
Servings:
4
Serves 4
Fennel & Beans
3
cleaned and sliced into thin wedges, chopped fennel leaves reserved
3 cups
1/4 cup
Dry White Wine
1
Lemon, juiced
3 Tbsp
to taste
to taste
Freshly Ground Black Pepper
Fish
4
Whole Branzino Fish
Lavaki Fish
to taste
Blood Oranges, sliced
Meyer Lemons, Mandarins, and Any Mixed Citrus
to taste
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Directions

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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 (3 tablespoon) to the pan along with the sliced Fennel Bulb (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 (3 cup), Dry White Wine (1/4 cup), 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 (to taste) 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 Orange (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.

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