- 1 Whole Branzino (Scaled, Gutted, Gilled)
- 2 tablespoons of Olive Oil
- Kosher Salt for seasoning
- 6 Ramps (Leeks or Green garlic work as substitutes)
- 2 Meyer Lemons
- 6 Chive Blossoms
- Maldon Salt for serving
Pat whole branzino dry all over. Rub with olive oil inside and out, and season with kosher salt.
Chop half of a handful of cleaned ramps (or leeks, or green garlic, or…) and stuff inside the cavity with a couple of slices of Meyer (or regular) lemon.
Lay the fish on a bed of the rest of the ramps, left whole and tossed with a little olive oil, on parchment-lined sheet pan. Scatter some more Meyer lemon slices and some chive blossoms (pulled apart) over the fish.
Drizzle with a bit more olive oil and another sprinkle of salt and pop into preheated 450 degree oven for 20 minutes.
Remove the pan from the oven and, using two spoons, remove the head and the tail of the fish where they easily separate from the body. Scrape the fatty pieces off the bottom of the fish.
Remove the stuffing and discard.
Open the two halves, separating them, and lift the spine from the flesh. Check with your finger for more small bones and know that there might be a pin bone or two remaining.
Drizzle the filets with a bit more olive oil, a little Maldon Salt, and a squeeze of Meyer lemon.