Ingredients
Scale
For the fish
- 4 Branzino, or Mediterranean Sea Bass, scaled, filled
- 4 fennel bulbs, thinly sliced, fronds reserved
- 2/3 cup low-sodium chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil, more for drizzling
- Fine sea salt and freshly ground black pepper
Instructions
- Sauté fennel: To sauté fennel, work in batches or use two medium sized pans. Heat the pan on medium heat, pour oil and add 1 tablespoon of butter, let it melt. Add half of thinly sliced fennel, season with salt and pepper. Cook for 5 minutes, stirring often. When it begins to soften and brown in places, pour 1/3 cup chicken broth and cook until it evaporates completely, 5 minutes longer. Proceed with the rest of butter, fennel and broth. Transfer to a bowl.
- Clean the fillets: Make sure that fillets are clean of scales and bones, there are approximately 5 small bones along the spine in the middle which are easy to remove with tweezers. Pat fillets dry with paper towels to absorb extra moisture. Season each fillet with salt and pepper. Place 3 fennel fronds along the fillets.
- Place 3 tablespoons of sautéed fennel 2-inches away from the edge of the largest part of the fillet, lift up the opposite edge of the fillet and fold it over the fennel. Tie the fillet with kitchen twine; finish off with the bow tie. Proceed with the rest of fillets.
- Preheat the oven to 400 F. Drizzle baking sheet with oil lightly and place stuffed fillets on top. Season each with salt and pepper and drizzle very lightly with olive oil. Bake for 12 minutes. Serve hot or warm!