Serves 4-6 people
1 3lb whole fish (red snapper, branzino or seabass) cleaned, scaled, & gutted
2 lemons sliced thin
1 valencia oranges sliced thin
2 shallots diced
3 garlic cloves smashed
assorted bunch of fresh chopped herbs (thyme, oregano, parsley, rosemary)
few stalks from a fennel bulb for stuffing, & fronds for garnish
kosher salt
EVVO
Have your local fish monger clean, de-bone, gut, & butterfly your whole fish.
Place you fish in a roasting pan or on a parchment lined baking sheet.
Make 3 crosswise slashes down to the bone on each side of the fish. The cuts help distribute heat so the fish cooks evenly. Slice at an angle repeating every 1 1/2″. Use an extra-sharp knife.
Season your fish inside and out with salt and pepper and coat it generously all over with olive oil
Stuff each slash with a slice of lemon and a bit of the herb mixture. Stuff the inside cavity with lemon slices, shallots, sliced fennel stalks, garlic, & fresh herbs. This can be prepared in advance and sit in your fridge on a sheet pan until ready for cooking. Roast in a 450 degree oven for approximately 45 min – 1 hour
For the roasted fennel, half the fennel bulb through the core, halve again, and halve each quarter yet again. Place fennel on a sheet pan or pyrex dish with generous amount of olive oil, orange rind, habanero pepper, reserved orange juice, and salt & pepper. Roast in a 400 degree oven.
