MAIN COURSE: HERB-CRUSTED BRANZINO WITH FENNEL SALAD

Oven-roasted branzino with a herb crust, served alongside a fresh fennel and orange salad, dressed with extra-virgin olive oil.

Enjoy this main course that brings a touch of coastal charm to your table, combining the delicate flavors of the sea with the crisp, anise-like sweetness of fennel. It's a dish that speaks of sunny days by the seaside and long, leisurely lunches with a view.

HERB-CRUSTED BRANZINO WITH FENNEL SALAD RECIPE

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

  • 4 branzino fillets (about 6 ounces each), scaled
    and deboned
  • 1 tablespoon olive oil, plus extra for drizzling
  • 1/2 cup mixed fresh herbs (parsley, dill, and
    thyme), finely chopped
  • Zest of 1 lemon
  • 2 fennel bulbs, thinly sliced
  • 2 oranges, segmented
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

For the Fennel Salad Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

Instructions:

1. Preheat Oven & Prepare Branzino

> Preheat your oven to 400°F (200°C). Pat the branzino fillets dry with paper towels. Season both sides with salt and pepper.

> Mix the chopped herbs with lemon zest and olive oil to create the herb crust.

2. Herb Crust the Fillets

> Press the herb mixture onto the skinless side of each branzino fillet to form a crust.

3. Roast the Fish

> Place the fillets on a lightly oiled baking sheet, crust side up. Drizzle with a bit of olive oil. Roast in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.

4. Prepare the Fennel Salad

> While the branzino is roasting, toss the sliced fennel and orange segments in a salad bowl.

> Whisk together the dressing ingredients and pour over the salad. Toss gently to coat.

5. Serve

> Once the branzino is cooked, plate each fillet with a generous helping of the fennel salad.

> Drizzle with a touch more olive oil if desired and serve with a lemon wedge for an added zing.