Whole Roasted Branzino with Shaved Fennel Slaw
We know what you're thinking: “Why would I ever roast an entire fish at home?” But hear us out. This whole-roasted branzino with shaved-fennel slaw is easy and the payoff is huge.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Oven
- Baking sheet
- Paper towel
- Serving platter
Ingredients
- Fennel Slaw
- 1 large fennel bulb
- ⅓ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon Champagne vinegar
- Kosher salt
- freshly cracked black pepper
- 10 fresh mint leaves, torn into pieces
- Branzini
- 4 tablespoons extra-virgin olive oil, divided
- Two 1-pound whole branzini—scaled, gutted and cleaned
- 1 lemon, very thinly sliced, plus more lemon wedges for serving
- ½ orange, very thinly sliced
- Dill sprigs, for serving
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