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grilled branzino fillet with roasted red pepper relish, greens and braised fennel in a copper pan

Grilled Branzino & Braised Fennel

roasted pepper-olive salsa, baby swiss chard

STARS

Sear skin-on branzino until firm and flaky. Serve it over roasted fennel and a handful of fresh baby Swiss chard. Top the fish with chunky roasted red pepper and olive salsa.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  30 minutes
Ingredients

Braised Fennel

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 fennel bulbs, sliced very thin
  • 2 cups white wine
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Branzino 

  • 2 whole branzino or striped bass, or 4 fillets
  • 2 tablespoons olive oil
  • Salt and pepper

Red Pepper-Olive Salsa

  • 1 8-ounce jar roasted red peppers, drained
  • 1/4 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/2 cup parsley, chopped
  • 1/2 cup green olives, minced
  • 3 tablespoons kalamata olives, chopped
  • 2 garlic cloves, minced
Directions
1
Preheat the oven to 350°F
2
Heat a large skillet over high heat with the oil. Add the garlic and cook until golden brown. Add the fennel and a pinch of salt. Cook, stirring, until translucent and fragrant. Add the wine and butter and reduce the heat to a bare simmer. If the liquid is not covering the fennel, add water or vegetable broth to cover. Cover the dish with a lid and simmer until the fennel is cooked through, but has a slight bite, 15-20 minutes.
3
Place the branzino on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
4
Heat a large ovenproof skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the baking sheet and roast for 5-8 minutes, until cooked through.
5
In a food processor, blend the roasted red peppers, olive oil, vinegar, salt and pepper until emulsified. Transfer to a bowl and fold in the remaining salsa ingredients.
6
Divide the braised fennel between plates. Top with branzino and salsa.

Grilled Branzino & Braised Fennel

roasted pepper-olive salsa, baby swiss chard

STARS

Sear skin-on branzino until firm and flaky. Serve it over roasted fennel and a handful of fresh baby Swiss chard. Top the fish with chunky roasted red pepper and olive salsa.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Braised Fennel

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 fennel bulbs, sliced very thin
  • 2 cups white wine
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Branzino 

  • 2 whole branzino or striped bass, or 4 fillets
  • 2 tablespoons olive oil
  • Salt and pepper

Red Pepper-Olive Salsa

  • 1 8-ounce jar roasted red peppers, drained
  • 1/4 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/2 cup parsley, chopped
  • 1/2 cup green olives, minced
  • 3 tablespoons kalamata olives, chopped
  • 2 garlic cloves, minced

Directions

1
Preheat the oven to 350°F
2
Heat a large skillet over high heat with the oil. Add the garlic and cook until golden brown. Add the fennel and a pinch of salt. Cook, stirring, until translucent and fragrant. Add the wine and butter and reduce the heat to a bare simmer. If the liquid is not covering the fennel, add water or vegetable broth to cover. Cover the dish with a lid and simmer until the fennel is cooked through, but has a slight bite, 15-20 minutes.
3
Place the branzino on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
4
Heat a large ovenproof skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the baking sheet and roast for 5-8 minutes, until cooked through.
5
In a food processor, blend the roasted red peppers, olive oil, vinegar, salt and pepper until emulsified. Transfer to a bowl and fold in the remaining salsa ingredients.
6
Divide the braised fennel between plates. Top with branzino and salsa.