Branzino in vegetable minestrone

Name: Branzino in vegetable minestrone
Ingredients: 4 (3-ounce) branzino or local sea bass fillets with the skin on; 6 cups (2 ounces) basil leaves, plus 4 leaves for stuffing the fish and a few for garnish; Salt; freshly ground pepper; 1/2 cup plus 2 teaspoons olive oil, divided; 1/3 cup diced leeks ( 1/4 -inch dice); 1/2 cup diced carrots ( 1/4 -inch dice); 2 tablespoons diced fennel ( 1/4 -inch dice); 1/3 cup diced artichoke heart ( 1/4 -inch dice); 2 tablespoons thinly sliced green onion, white part only; 1/3 cup diced celery ( 1/8 -inch dice); 4 cups chicken stock; 1/2 cup diced zucchini ( 1/4 -inch dice); 1/4 cup haricots vert, cut into 1/4 -inch slices; 1 teaspoon minced garlic; 1/2 cup cooked pennette or other small tube pasta; 1 small clove garlic; 1/4 cup peeled, seeded and diced tomato ( 1/2 -inch dice); 2 tablespoons diced Serrano ham ( 1/2 -inch dice)

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Step 1 Heat the oven to 400 degrees. Cut a slit into the thickest part of each fish fillet just large enough to insert a basil leaf in each. Season with salt and pepper. Put the fish, skin side up, o

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Ingredients

4 (3-ounce) branzino or local sea bass fillets with the skin on
6 cups (2 ounces) basil leaves, plus 4 leaves for stuffing the fish and a few for garnish
Salt
freshly ground pepper
1/2 cup plus 2 teaspoons olive oil, divided
1/3 cup diced leeks ( 1/4 -inch dice)
1/2 cup diced carrots ( 1/4 -inch dice)
2 tablespoons diced fennel ( 1/4 -inch dice)
1/3 cup diced artichoke heart ( 1/4 -inch dice)
2 tablespoons thinly sliced green onion, white part only
1/3 cup diced celery ( 1/8 -inch dice)
4 cups chicken stock
1/2 cup diced zucchini ( 1/4 -inch dice)
1/4 cup haricots vert, cut into 1/4 -inch slices
1 teaspoon minced garlic
1/2 cup cooked pennette or other small tube pasta
1 small clove garlic
1/4 cup peeled, seeded and diced tomato ( 1/2 -inch dice)
2 tablespoons diced Serrano ham ( 1/2 -inch dice)