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Roasted branzino with lemons

Servings:
4 servings
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Ingredients

  • 2 teaspoon olive oil
  • 8 ounce pancetta, diced into 1/4-inch pieces
  • 2 ounce (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed andfilleted
  • 1/4 cup roughly chopped fennel fronds
  • 2 tablespoon chopped fresh thyme
  • 2 tablespoon lemons, thinly sliced
  • 1 tablespoon medium bulbfennel, thinly sliced
  • 1/2 cup white wine
  • 2 tablespoon chopped fresh flat-leaf parsley

Preparation

Baking Directions:

Place an oven rack in the lower 1/3 of the oven.

Preheat the oven to 400 degrees F.

In a small skillet, heat the oil over medium-high heat.

Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes.

Drain on paper towels.

Set aside.

Lay a piece of heavy-duty foil on a baking sheet.

Spray the foil with vegetable oil cooking spray.

Lay the fish fillets, skin-side-down on the foil in a single layer and season with salt and pepper.

In a small bowl, mix together the lemon zest, fennel fronds and thyme.

Spoon the mixture over the fish.

Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta.

Pour the wine on top.

Lay another piece of foil on top and crimp the edges of both pieces of foil together to form a packet.

Roast for 25 to 30 minutes until the flesh is flaky and cooked through.

Rest for 5 minutes.

Carefully remove the top piece of foil.

Place the cooked lemon slices and fennel on a platter.

Carefully transfer the fish to the platter and place on top of the fennel and lemon slices.

Garnish with parsley and serve.

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