Branzino stuffed with fennel

Fish marketfish

Brussels Sprouts
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Yesterday at the Redondo farmer’s market I saw a fish stand that looked so appetizing, it was time to buy some fish, Branzino.  In Italy I ate Branzino, a Mediterranean Sea Bass, almost weekly.  I just use a simple recipe.  I stuff the whole fish with fennel, mainly the stems and exterior core, the stuff not presentable enough for a salad or other.  I bake it.  I put it in at 350 degrees for 20 mins and then at 400 for 10.  After it’s done I filet it or if the fish is small serve whole.

I served our branzino with a side of Brussel sprouts and some salt water potatoes cooked in dill.  Just toss some dill in the boiling water.



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