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Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe
Ingredients (9)
- Water
- Kosher salt
- 4 whole branzini (about 1 pound each), scaled and gutted (see note)
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 4 rosemary sprigs
- Fennel fronds from 1 bulb of fennel (optional)
- 1 tangerine, halved and thinly sliced into half moons
- Tangerine and Fennel Vinaigrette
Directions
Learn how to make this recipe at Serious Eats