One of my dearest friends ventured to the city for work this weekend, and His Lordship and I were so lucky to host her for dinner and slumber parties.
ES is a good eater and won’t say no to anything, so I decided to make her something especially fancy: roasted whole branzino.
Also a plus, whole branzino was on sale at Whole Foods (super savies!).
I served the branzino family style on a bed of roasted potatoes, red peppers, fennel, and kalamata olives—His Lordship didn’t even mind so much about picking out the pin bones (part of the deal when eating a whole fish).
Roasted Whole Branzino
2 whole branzinos, cleaned and gutted
1 lemon, thinly sliced
4 sprigs fresh oregano
1 lb. small red or new potatoes, halved or quartered
2 red bell peppers, thinly sliced
1 large fennel bulb, thinly sliced
1 large shallot, thinly sliced
1 cup kalamata olives, halved
extra-virgin olive oil
freshly cracked black pepper
1. Preheat oven to 400˚F.
2. Toss potatoes with oil, salt and pepper; roast until golden brown, about 35 minutes; reserve.
3. Prepare branzino: stuff branzino with lemon slices and oregano; season with salt and pepper; reserve. Coat bottom of roasting pan with oil; top with red pepper, fennel, and shallots; season with salt and pepper; place branzino on top of vegetables; roast 20-25 minutes or until fish is cooked through, adding kalamata olives halfway into cooking; plate branzino and vegetables on top of reserved roasted potatoes; serve.