Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe

Serves: 4 Save

Ingredients (9)

  • Water
  • Kosher salt
  • 4 whole branzini (about 1 pound each), scaled and gutted (see note)
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 4 rosemary sprigs
  • Fennel fronds from 1 bulb of fennel (optional)
  • 1 tangerine, halved and thinly sliced into half moons
  • Tangerine and Fennel Vinaigrette

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