Posted: November 01 2018 in Recipes

whole branzino
1/4 cup olive oil
1 yellow onion, sliced
1 bulb fennel
1/4 white wine
thyme, chopped
Zest and juice of 1 orange
Kosher salt
ground black pepper

Heat oven to 350°. Heat oil in a 12″ skillet over medium-high heat. Add onions and fennel; cook until soft, 8–10 minutes. Add fronds of fennel, wine, thyme, and zest and juice; cook for 5 minutes. Season fish with salt and pepper; stuff cavity with 1⁄4 cup fennel mixture; tie fish closed with kitchen twine. Put remaining fennel mixture in a roasting pan; top with fish. Drizzle with remaining oil; bake until cooked through, about 30 minutes.