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Whole Roasted Branzino with Lemon and Shaved Fennel Salad
LEITE'S CULINARIA9Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. fennel bulb
- 1/2 cup fresh flat-leaf parsley leaves (packed, chopped)
- 3 Tbsp. extra virgin olive oil
- 2 tsp. white wine vinegar
- kosher salt
- freshly ground black pepper
- 3 lb. branzino (*, cleaned)
- 6 Tbsp. olive oil
- 2 lemons (preferably Meyer, sliced, plus more for serving)
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