Ingredients
Scale
- 1 Whole Branzino
- 1/2 onion diced
- 1/2 leek halved and sliced
- 1 carrot diced
- 1/2 celery or fennel diced
- 2 garlic cloves finely minced
- Ghee and Olive Oil
- Sea Salt and pepper
- 1 tsp fresh thyme
- 1 Bay leaf
- 1/4 C white wine, vegetable, or chicken stock
- Juice of 1/4 of lemon
Instructions
- Preheat oven to 450 degrees
- Wash fish and remove head or leave it on (depending on who you are serving to), Some people, kids in particular, get a little squeamish with fish heads)
- Place aluminum foil onto baking sheet. Top with parchment paper. Lay cleaned fish on top. Season with lemon juice, salt and pepper. If using ceramic dish you only need parchment and foil to cover the top of the dish.
- In a heated skillet add 1 Tbl ghee or olive oil. Add all the vegetables and herbs, except the bay leaf. Sauté until nicely browned. Season the vegetables with salt and pepper. Cook about 10 minutes.
- Spoon enough cooked vegetables into the cavity of the fish and the remaining on top.
- Pour wine and drizzle olive oil over fish and vegetables. If eating CLEAN, omit the wine and use stock of choice. Cover fish with extended parchment paper and secure with aluminum foil over top to seal in the steam while cooking.
- Place in preheated oven and cook for 20 minutes. Uncover fish and cook another 5-10 minutes to crisp the top. I served it with sauteed garlic, greens and fennel.
Notes
Note: There are tiny bones in Branzino, even though they say it’s been filleted. IF serving to kids, I would make sure to give them pieces that you’ve checked for bones. And when serving adults, give them advanced warning as well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes