Roasted Branzino with Lemon | La Cucina Grandinetti

Ingredients

• 2 teaspoons olive oil
• 8 ounces guanciale, cut into 1/4-inch dice
• Vegetable oil cooking spray
• 2 whole branzino, striped bass, or red snapper (about 1-1/2 pounds each), scaled and gutted
• Salt and freshly ground black pepper
• 2 lemons, zest grated, lemons thinly sliced
• 1 medium fennel bulb, fronds coarsely chopped (about 1/4 cup), bulb thinly sliced
• 2 tablespoons chopped fresh basil leaves
• 1/2 cup dry white wine