Whole Branzino Recipe

Prepare fish

Pat the branzino dry inside and out with paper towels. Using a small sharp knife, make 2 diagonal slashes through the skin on each side of the fish (about 1/3 of the way down from the dorsal line). Season cavity and exterior liberally with sea salt (about 1 tsp per fish) and freshly ground black pepper.

Stuff and oil

Slice the lemon into thin rounds. Stuff each fish cavity with a few lemon slices and a tablespoon of chopped parsley. Brush the exterior of the fish with olive oil (about 1.5 tbs per fish) to help crisp the skin.

Cook

Heat a large heavy skillet or grill pan over medium-high heat until hot. Add a thin film of neutral oil if using a skillet. Place fish in the pan and cook undisturbed 4–5 minutes until the skin is nicely browned and releases easily. Flip carefully with a spatula and cook an additional 3–4 minutes, until flesh is opaque and flakes at the thickest part (internal temp ~135–140°F / 57–60°C). If using the oven, preheat to 425°F (220°C) and roast whole on a parchment-lined sheet for 12–15 minutes.

Rest

Transfer cooked fish to a platter and let rest 3 minutes. Finish with a light drizzle (about 1/2 tbs per fish) of extra-virgin olive oil and a turn of black pepper.

Prepare vegetables and beans

If the gigante beans are warm from cooking, cool them slightly. Halve the cherry tomatoes, thinly slice the fennel bulb, finely mince the red onion, and chop the olives. Reserve a small handful of fennel fronds for garnish.

Make dressing

In a mixing bowl whisk together extra-virgin olive oil (4 tbs), red wine vinegar (1 tbs), lemon juice (1 tbs), lemon zest (1 tsp), salt (1 tsp) and black pepper (1/2 tsp) until emulsified.

Combine relish

Add gigante beans, cherry tomatoes, sliced fennel, chopped olives, minced red onion and capers to the bowl with the dressing. Fold gently to combine so beans and tomatoes remain intact. Stir in chopped dill (1 tbs) and adjust seasoning to taste. Let the relish sit at room temperature for 10 minutes to meld flavors.

Spoon a generous bed of the gigante bean, cherry tomato & fennel olive relish on a serving platter or individual plates. Place the rested whole branzino on top of the relish.

Drizzle remaining finishing olive oil (1 tbs) over the fish and relish. Scatter reserved fennel fronds or microgreens and a few sprigs of parsley. Serve immediately with extra lemon wedges on the side.