- 4-5 whole branzino, cleaned
- 2 large onions, sliced
- 1 fennel bulb, thinly sliced, fronds saved for roasting pan and garnish
- 4 cloves garlic, chopped
- 2 lemons, sliced in ¼-inch rounds
- 2 oranges, sliced in ¼-inch rounds
- 6 rosemary sprigs
- ¼ cup white wine
- Olive oil
Preheat the oven to 400°F.
In a large skillet, heat a ¼ cup of olive oil over medium heat. Add the onions, fennel and garlic. Season them with salt and pepper and sauté the vegetables until softened, about 8 minutes. Remove them from the heat to cool slightly. Set a ¼ of the filling aside.
On a work surface, stuff each fish with a portion of the onion/fennel mixture, a few slices of lemon and orange and a spring of rosemary. Use butchers twine to secure. Place the reserved onion/fennel mixture in the bottom of a large roasting pan along with additional lemon and orange slices, rosemary sprigs and garlic. Pour the wine into the pan. Place the fish on top and roast for about 30 minutes, or until the fish is flaky and the skin peels back easily.
Remove the twine and peel off the skin. Using a fork, flake the fish off the bones and serve with the filling.