WHOLE ROASTED BRANZINO WITH FENNEL AND LEMON

Steps:

• 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
• 2. 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
• 3. 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
• 4. Plate the Fish
• - Leave filling in fish and place on a large plate
• - Spoon gremolata over fish and serve immediately