Roasted Branzino
What You Need
Ingredients
Preparation
This impressive dinner (or hearty lunch) for two is deceptively simple to prepare since the oven does most of the work. The HexClad Hybrid 9-by-12.5-inch Oval Roasting Pan is the perfect size to roast a small whole fish like branzino, since you can sit the fish upright (nestling vegetables on both sides helps too), which crisps the skin more evenly than laying it flat in the pan. It’s paired with a medley of fennel, mini bell peppers and fingerling potatoes, but you can swap them out for your favorite vegetables to make this meal your own.
-
Position a rack in upper third of oven and preheat to 450°F/230°C.
-
Reserve 2 onion wedges then combine remaining wedges in a HexClad 9” x 12.5” Hybrid Oval Roasting Pan along with fennel wedges, halved miniature bell peppers and fingerling potatoes. Toss with 1 tablespoon oil, 1 teaspoon salt and several grinds of black pepper. Roast until potatoes are fork-tender, 12 to 15 minutes; set aside.
-
Use a sharp knife to make 3 shallow diagonal cuts on each side of fish. Rub remaining 1 tablespoon oil on skin and inside of cavity. Season all over with 1 teaspoon of salt and several grinds of black pepper. Line cavity with lemon slices. Separate petals of reserved onion and scatter on top of lemon. Top with parsley sprigs, dill sprigs and garlic. Press gently on fish to enclose filling in cavity as much as possible.
-
Make a well in center of vegetables, then nestle fish into the empty space. Roast until skin is lightly browned in spots, flesh is opaque and vegetables are tender, about 20 minutes.
-
Switch oven to broil and continue to cook until skin is deeply browned and crispy and vegetables are caramelized in spots, 3 to 5 minutes.
-
Remove from oven and sprinkle parsley leaves and dill fronds over vegetables. Serve in pan with lemon wedges alongside.
MAKE AHEAD TIPS
For extra-crispy skin, place fish on a wire rack set over a baking sheet and refrigerate uncovered overnight before cooking.
NOTES
If fish is slightly too long for the roasting pan, use sharp kitchen shears to trim the tail to fit.
