Italian Branzino with Fennel and Blood Orange
Delicate white fish fillets grilled and served over a charred fennel and citrus salad.
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Ingredients
- 4 pieces Branzino fillets, skin-on
- 2 large Fennel bulbs, thinly sliced
- 3 medium Blood oranges, segmented
- 1/2 cup Extra virgin olive oil
- 3 stems Fresh rosemary sprigs
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Kalamata olives, pitted and halved(optional)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
- 1
Pat the branzino fillets completely dry with paper towels and score the skin lightly with a sharp knife.
- 2
Toss the sliced fennel with 2 tablespoons of olive oil, salt, and pepper.
- 3
Preheat a grill or grill pan to medium-high heat and char the fennel slices for 3-4 minutes per side until softened and caramelized.
- 4
Brush the fish fillets with olive oil and place them skin-side down on the hot grill.
- 5
Press the fish down firmly for the first 30 seconds to prevent curling, then grill for 4 minutes until the skin is crispy.
- 6
Carefully flip the fish and cook for an additional 1-2 minutes until the flesh is opaque and flakes easily.
- 7
In a large bowl, gently combine the charred fennel, blood orange segments, olives, parsley, lemon juice, and remaining olive oil.
- 8
Plate the salad first and top with the grilled branzino, garnishing with extra fennel fronds.
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