Branzino with Thyme & Fennel
Recipe by Chef Daniel Van Etten of Cafe 47.
- 1 each Branzino, whole, 1 pound, scaled and gutted
- 1 each Lemon
- 1⁄2 each Fennel bulb, shaved
- 3⁄4 oz Thyme, picked
- 1⁄2 oz Extra virgin olive oil
- 1⁄4 cup White wine
- Kosher salt
- Freshly ground black pepper
To prep the fish use scissors to cut the fins off.
In a mixing bowl, grate lemon.
Slice fennel using a microplane, then add thyme leaves and dress with olive oil and salt.
Season fish with salt, pepper, and olive oil then placed on grill and mark fish.
Stuff fennel mixture inside the belly of fish. Place in a pan add white wine and place in a 350°F oven for 15 minutes to finish, then serve.