Roasted Branzino Recipe
fennel & olive salad, green chermoula, roasted garlic purée
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Ingredients
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Fish
Fennel & Olive Salad
Green Chermoula
Roasted Garlic Purée
Method
Fish Preparation
- 1
Prepare the Branzino
Preheat your oven to 400°F (200°C). Clean and scale the branzino, then make 3 diagonal slashes on each side of the fish. Rub the fish with olive oil, salt, and black pepper.
- 2
Roast the Branzino
Place the branzino on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes or until the fish flakes easily with a fork.
Fennel & Olive Salad Preparation
- 3
Prepare the Fennel
Thinly slice the fennel bulb and red onion. Halve the cherry tomatoes and pit the olives.
- 4
Mix the Salad
In a large bowl, combine the fennel, olives, cherry tomatoes, and red onion. Drizzle with lemon juice and olive oil, then season with salt and black pepper. Toss to combine and set aside.
Green Chermoula Preparation
- 5
Roasted Garlic Purée Preparation
- 6
Roast the Garlic
Trim the tops off the garlic bulbs and drizzle with olive oil and salt. Wrap in aluminum foil and roast in the oven for about 30 minutes, or until the cloves are soft.
- 7
Make the Purée
Once roasted, squeeze the garlic cloves out of their skins and blend with a little olive oil until smooth. Add salt to taste.
