INGREDIENTS

  • 1 whole branzino
  • 1 lemon, half cut into thin slices and half reserved
  • 1 orange, half cut into thin slices and half reserved
  • 2 leek, washed well
  • 1/4 bulb fennel, trimmed
  • 3 sprigs fresh oregano
  • Extra Virgin Olive Oil
  • sea salt and black pepper , to taste

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Scale and rinse the fish; dry it with a paper towel.
  3. Season the fish inside and out with salt & pepper.
  4. Slice the 2 leeks and the fennel lengthwise.
  5. Finely chop the oregano after removing stem. Squeeze half of each citrus fruit over the leeks and the fennel and mix well.
  6. Place the leek, fennel and oregano mixture inside the cavity of the fish.
  7. Arrange the citrus slices on the outside of the fish and tie well with kitchen string.
  8. Cook in an oven safe pan over medium high heat until the outside of the fish is browned and crispy, at least 2 minutes each side.
  9. Finish in the over for another 6-8 minutes at 425°F.
  • Yield: 2 Servings
  • Cuisine: Italian
  • Course: Entrée