Roasted Branzino with Broccoli-Stem Vinaigrette

Name: Roasted Branzino with Broccoli-Stem Vinaigrette
Ingredients: ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for greasing; Two 1-lb. whole branzino, gutted and cleaned; Kosher salt; Freshly ground black pepper; 4 medium garlic cloves, minced, divided; 8 oz. broccoli stems (about 1 inch thick each), peeled and coarsely chopped (1½ cups); 1 medium serrano chile, stemmed and coarsely chopped (2 Tbsp.); ¼ cup fresh lemon juice, plus 2 Tbsp. finely grated lemon zest (from 2 medium lemons), plus lemon wedges for serving; 1 Tbsp. plus 1½ tsp. whole-grain mustard; 5 oil-cured anchovy fillets, finely minced (1 Tbsp.); 2 Tbsp. chopped flat-leaf parsley; Steamed new potatoes, for serving (optional)

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For a tasty almost-zero-waste dinner, turn broccoli stems into a zesty condiment for whole roasted fish.

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Ingredients

¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for greasing
Two 1-lb. whole branzino, gutted and cleaned
Kosher salt
Freshly ground black pepper
4 medium garlic cloves, minced, divided
8 oz. broccoli stems (about 1 inch thick each), peeled and coarsely chopped (1½ cups)
1 medium serrano chile, stemmed and coarsely chopped (2 Tbsp.)
¼ cup fresh lemon juice, plus 2 Tbsp. finely grated lemon zest (from 2 medium lemons), plus lemon wedges for serving
1 Tbsp. plus 1½ tsp. whole-grain mustard
5 oil-cured anchovy fillets, finely minced (1 Tbsp.)
2 Tbsp. chopped flat-leaf parsley
Steamed new potatoes, for serving (optional)