Roasted Branzino with Lemons
- 2 teaspoons olive oil
- 8 ounces pancetta, cut into ¼-inch dice
- Vegetable oil cooking spray
- 2 (1½-pound) whole branzino, striped bass, or red snapper, scaled and gutted, head removed
- Salt and freshly ground black pepper
- 2 lemons, zest grated, thinly sliced
- 1 medium fennel bulb, fronds coarsely chopped (about1 ¼ cup) and bulb trimmed and thinly sliced
- 2 tablespoons chopped fresh thyme leaves
- ½ cup dry white wine
Instructions:
Cooking a fish whole is the best way to ensure it will stay moist and flavorful, and the process is a lot less intimidating than it looks. Branzino is a small Mediterranean sea bass with a mild flavor and delicate texture, enhanced here with a bright, fresh stufing of fennel and lemon.
- Place an oven rack in the lower third of the oven. Preheat the oven to 400°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 in the center of the foil and cut two 2-inch diagonal slits on each side of each fish, taking care not to cut through the bone. Season the cavities with salt and pepper. In a small bowl, mix together half of the lemon zest, the fennel fronds, and thyme. Divide the mixture in half and place in the cavities. Stuff the fish with the lemon and fennel slices, reserving 4 lemon slices to place on top.
- Scatter any remaining fennel and the cooked pancetta around the fish. Pour the wine over the fish and arrange 2 lemon slices on top of each. Lay another piece of foil on top and crimp the edges of both pieces of foil together to form a packet.
- Roast the fish for 30 to 35 minutes, until the flesh is flaky and cooked through. Let rest for 5 minutes.
- Carefully remove the top piece of foil. Transfer the fish to a cutting board. Remove the fennel and lemon slices and arrange on a platter. Pull back the skin from the fish.
- Using a sharp knife, separate the two top fillets from the backbone. Using a metal spatula, transfer the fillets to the platter. Lift the fish backbone from the bottom fillets (the backbone should come off easily) and discard. Using the spatula, transfer the two remaining fillets to the platter. Sprinkle with the remaining lemon zest before serving.