Whole Roasted Branzino with Fennel and Onions

By jeaninemg

Ingredients

• 1/2 C plus 2 T. olive oil
• 3 lb. yellow onions, slices
• 3 lb. fennel, sliced, fronds reserved
• 1/4 C white wine
• 3 T. finely chopped thyme
• Zest and juice of 1 orange
• Kosher salt and freshly ground black pepper, to taste
• 6 (2 lb.) whole branzino, cleaned

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Heat oven to 350°. Heat 1⁄2 cup oil in a 12″ skillet over medium-high heat. Add onions and fennel; cook until soft, 8–10 minutes. Add fronds, wine, thyme, and zest and juice; cook for 5 minutes. Season fish with salt and pepper; stuff cavity with 1⁄4 cup fennel mixture; tie fish closed with kitchen twine. Put remaining fennel mixture in a roasting pan; top with fish. Drizzle with remaining oil; bake until cooked through, about 30 minutes.