Dinner

Grilled Whole Branzino with Charred Fennel & Saffron Vinaigrette

Name: Grilled Whole Branzino with Charred Fennel & Saffron Vinaigrette
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 whole branzino, 1.25 lb each, cleaned & scaled; 1 large fennel bulb, halved lengthwise, fronds reserved; 4 tbsp extra-virgin olive oil, divided; 8 fresh mint leaves; 8 fresh parsley leaves; ½ preserved lemon, sliced thin; 2 lemons, divided; Pinch of saffron threads (about ¼ tsp); 2 tbsp warm chicken stock; 1 tbsp champagne vinegar or white wine vinegar; 1 tsp Dijon mustard; Sea salt & white pepper; ½ tsp fennel pollen (optional but beautiful)

A showstopping whole roasted fish: branzino stuffed with fresh herbs and lemon, grilled until the skin crackles and turns bronze. Served alongside charred fennel bulb and a luminous saffron vinaigrette that brings Mediterranean warmth and complexity. Elegant, alive, ready for the table.

1206cal 163gprotein 21gcarbs 50gfat 12min prep 22min cook 2serves

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