| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- One 2-pound whole branzino
- 3 cloves garlic, sliced
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 3 lemons, sliced
- 1 bunch thyme
- 1 bunch flat-leaf parsley, leaves chopped
Instructions
- Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
- Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
- Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 282 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 43 g |
| Cholesterol | 93 mg |
| Sodium | 689 mg |
Reviews
See Michael Symons recipes for salsa Verde ideas.
This was delicious. I did add some dill because I had some in the fridge. The fish came out perfect and moist and very tasty.
I too. expect a complete recipe from best dish winner.
I, too would like the recipe for the topping. I know it’s anchovies and fennel, but would appreciate the exact ingredients. She won best dish so I believe that would make the dish complete. Thank you. Please have Antonia provide so we can all enjoy this dish also.
This recipe was amazing. We had our fish guy clean the branzino, we couldn’t get a 2 Lb so we got 2 1 1/4 fish. We stuffed them and then to make sure everything stayed inside we tied both fish up. It’s summer so we put the fish on the grill for about 15 min turning them once. I didn’t see the show so didn’t know about the greens so I just braised some quartered fennel bulbs in a little white wine garlic and grapefruit juice. A fantastic Friday night dinner.
Where is the recipe for the greens on top?