Ingredients

2 Whole branzino (1-1.5 lbs each)

2 Fennel bulbs with fronds

1 cup Parsley

1/2 cup Mint

3 clove Garlic

2 Lemon

2 tablespoons Salt and pepper

1/2 cup EVOO

Preparation

  1. Make the Fennel Filling

  • Slice fennel thin horizontally, preferably with a mandolin, and place in a bowl

  • Chop 1-2 TBSP fennel fronds and add to bowl

  • Finely chop garlic and add to bowl

  • Zest lemon and add to bowl, then add 1/2 lemon’s juice to bowl

  • Add EVOO, salt and pepper to taste, and blend ingredients

  1. Stuff and Cook the Fish

  • Rinse fish and pat dry

  • Season inside and out with salt and pepper

  • Stuff generously with fennel mixture and tie fish with butcher’s twine

  • Place fish in baking dish coated with thin layer of EVOO on the bottom

  • Top fish with lemon slices and crushed garlic

  • Cook at 350 degrees about 15 mins until flaky

  1. Make the Gremolata While Branzino Cooks

  • While fish cooks, chop parsley and mint together and add to bowl

  • Chop one garlic clove and add to bowl

  • Zest one lemon into bowl and squeeze small amount of lemon juice into bowl

  • Add generous amount of EVOO, salt and pepper to taste, and mix together all ingredients

  • Let sit at room temperature until fish is done

  1. Plate the Fish

  • Leave filling in fish and place on a large plate

  • Spoon gremolata over fish and serve immediately