Dinner

Bar Rôti Entier aux Herbes de Provence, Fenouil Brûlé & Beurre de Citron

Name: Bar Rôti Entier aux Herbes de Provence, Fenouil Brûlé & Beurre de Citron
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 1 whole Mediterranean bass or branzino (2–2.5 lbs), gutted & scaled; 6 sprigs fresh thyme; ½ cup fresh fennel fronds (from fennel bulb, reserved); 2 lemons, sliced thin; 4 tbsp olive oil, divided; Sea salt & cracked black pepper; 2 large fennel bulbs, cut into thin wedges; 3 cloves garlic, minced; ¼ cup dry white wine; 1 tbsp fresh lemon juice; 2 tbsp white wine vinegar; 6 tbsp unsalted butter, cold & cubed; 2 tsp fresh thyme leaves, chopped; 1 tsp fresh tarragon, chopped; Zest of 1 lemon; Fleur de sel; Lemon wedges, for serving

A magnificent whole roasted fish, stuffed with fresh thyme, fennel fronds, and lemon slices, emerges from the oven with skin that crackles between your teeth. Served alongside charred fennel wedges and drizzled with a vibrant lemon-thyme beurre blanc, this is bistro cooking at its most elegant and simple.

1144cal 85gprotein 33gcarbs 74gfat 18min prep 28min cook 2serves

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