Branzino Recipe
Whole Mediterranean Sea Bass, Saffron, Fregola, Fennel
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Ingredients
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Ingredients
Method
Directions
Prepare the Branzino
Preheat the oven to 400°F (200°C). Clean the Branzino, removing the scales and entrails. Pat it dry with paper towels. Make a few diagonal cuts on each side of the fish and season with salt and black pepper.
Stuff the Fish
In a bowl, mix 1 tablespoon of olive oil, minced garlic, lemon juice, and chopped parsley. Rub this mixture inside the cavity of the fish. Place some sliced fennel in the cavity as well.
Prepare the Fregola
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the remaining sliced fennel and sauté until softened (about 5 minutes). Stir in the fregola and cook for an additional 2 minutes. Add 2 cups of water, saffron threads, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10-12 minutes or until the fregola is tender.
Roast the Fish
While the fregola is cooking, place the prepared Branzino on a baking sheet lined with parchment paper. Drizzle with the remaining olive oil and roast in the preheated oven for about 20-25 minutes, or until the fish flakes easily with a fork.