Serves: 2
INGREDIENTS
- 2 whole cleaned and gutted branzino (or sea bass, if branzino isn't available)
- Fairway sea salt
- Fairway black pepper
- fennel fronds
- 8 slices fennel, 1/2-inch thick
- Fairway extra-virgin olive oil
DIRECTIONS
- Add salt and pepper to the outside and inside of the fish.
- Fill the inside of the fish with the fennel fronds
- Lay the fennel slices out on a large sheet pan, and place the fish on top.
- Drizzle a little olive oil on the fish, and sprinkle a pinch more sea salt on them.
- Place in a 450-degree oven, and roast for 20 to 25 minutes, until the fish meat is opaque.
- Plate with the fennel under the fish.
Chef’s Note: Your Fairway seafood professional can clean and gut each branzino for you.
