Sheet Pan Roasted Branzino with Fennel
1 each – 12-16 oz. Whole Branzino, Gutted & scaled (Eye should be crystal clear, and flesh should be firm to pressure when touched with your finger)
4oz. Fennel bulb, Julianne, Sliced across the grain, ¼” thick
4oz. Zucchini, cut in ¼ “thick wheels, select smaller tender zucchini
1 Each Shallot, sliced thin
Zest of ½ lemon
1 tsp Fresh Thyme leaves, Rough chop
½ cup Fresh Mint, Julienne, no stems
Cracked Black Pepper
Ligurian Olive Oil
Preheat Oven 425 – 450 degrees
Wash, Dry Branzini inside and out. Cut 3 diagonal slashes on one side of the fish. Season inside with salt and pepper.
Lightly sauté Shallots, Fennel for 1 minute over high heat
Add Zucchini and Thyme to Fennel/Shallot mixture. Sauté an additional 1 minute.
Season with Salt and Pepper
Spread evenly on sheet pan. Do not mound the vegetables to “hold” the fish.
Place Branzino in center of Fennel- Zucchini Mixture
Seasonal all items liberally with Olive Oil, sea salt and fresh pepper
Place in middle of the oven for 12-14 minutes or until the eye turns completely white. Skin should be very crispy and slightly golden at edges.
Remove from oven, transfer Branzino to oval serving dish.
Add Lemon Zest and Fresh mint to remaining vegetables & fish juices. Toss to incorporate.
Arrange next to Branzino on serving dish. Serve Immediately.
Serve with a chilled white Vermentino varietal from the Cinque Terre region in Liguria