Roasted Branzino With Lemons
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
35
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Olive Oil1 medium
Fennel (bulb, thinly sliced)2 tbsps
Thyme Leaves (chopped fresh)1 cup
White WineDirections:
1
Watch how to make this recipe
2
Put an oven rack in the lower 1/3 of the oven
3
Preheat the oven to 400 degrees F
4
In a small skillet, heat the oil over medium-high heat
5
Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes
6
Drain on paper towels
7
Set aside
8
Lay a piece of heavy-duty foil on a baking sheet
9
Spray the foil with vegetable oil cooking spray
10
Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste
11
In a small bowl, mix together the lemon zest, fennel fronds and thyme
12
Spoon the mixture over the fish
13
Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta
14
Pour the wine on top
15
Lay another piece of foil on top and crimp the edges of both pieces to form a packet
16
Roast until the flesh is flaky and cooked through, about 25 to 30 minutes
17
Remove the baking sheet from the oven and let sit for 5 minutes
18
Carefully remove the top piece of foil
19
Put the cooked lemon slices and fennel on a platter
20
Carefully transfer the fish to the platter on top of the fennel and lemon slices
21
Garnish with parsley and serve