Whole Roasted Branzino with Shaved Fennel Slaw
Whole Roasted Branzino with Shaved Fennel Slaw
What's Gaby Cooking

OK, we know what you’re thinking: “Why would I ever roast an entire fish at home?” But hear us out. This recipe for whole roasted branzino with shaved fennel slaw from What’s Gaby Cooking: Everyday California Food is super easy and the payoff is huge. Start with cleaned fish from the supermarket, then just stuff it with citrus and roast until its meat is juicy, flaky and perfectly done. Trust us, it’ll blow your dinner guests away.

For more tips, tricks and recipes from Gaby Dalkin, check out her website, What’s Gaby Cooking, and her exclusive interview on The Coterie.

RELATED: Crispy Baked Fish Tacos with Cabbage Slaw

4 servings

Fennel Slaw

1 large fennel bulb

⅓ cup extra-virgin olive oil

Juice of 1 lemon

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 tablespoon Champagne vinegar

Kosher salt and freshly cracked black pepper

10 fresh mint leaves, torn into pieces


4 tablespoons extra-virgin olive oil, divided

Two 1-pound whole branzini—scaled, gutted and cleaned

Kosher salt and freshly cracked black pepper

1 lemon, very thinly sliced, plus more lemon wedges for serving

½ orange, very thinly sliced

Dill sprigs, for serving

1. MAKE THE FENNEL SLAW: Carefully pick off the fennel fronds and set them aside. Using a mandoline, shave the fennel bulb into ⅛-inch-thick slices.   

2. In a medium bowl, whisk together the olive oil, lemon juice, shallot, garlic and vinegar; season with salt and pepper. Stir in the mint. Toss all but a few pieces of the shaved fennel and almost all of the fennel fronds with the vinaigrette and let sit for 1 hour.  

3. MAKE THE BRANZINI: Preheat the oven to 450°F. Fully coat a large rimmed baking sheet with 2 tablespoons of the oil.

4. Rinse the branzini well and pat dry with paper towels. Place the fish on the baking sheet; season the cavity and exterior of each fish with salt and pepper.

5. Alternating slices of the citrus, stuff the cavity with 2 lemon slices, 2 orange slices and a few slices of the reserved fennel and fennel fronds. Place a few slices of lemon on top of each fish. Drizzle with the remaining 2 tablespoons oil and roast until cooked through, about 15 minutes.

6. Turn the oven to broil and broil the fish for 2 minutes, just to give them an extra hint of golden color. Transfer the fish to a serving platter and top with the fennel slaw and dill sprigs. Serve the lemon wedges alongside.

Fennel Slaw

201 calories

18g fat

10g carbs

2g protein

4g sugars


349 calories

18g fat

2g carbs

42g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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