1 bulb fennel, thinly sliced
1 blood orange, cut into segments
1 red onion, thinly sliced
1/2 cup oil-cured black olives
1 teaspoon chile flakes
A few sprigs oregano, leaves stripped and roughly chopped
1 handful fresh parsley, chopped
Pinch fennel pollen
Salt and pepper
Extra-virgin olive oil, for drizzling
4 whole branzino, cleaned
4 lemons, 2 sliced and 2 cut in half
1 small bunch fresh oregano
1 bunch fresh parsley
10 cloves garlic, crushed
4 red Fresno chiles, split
1 to 2 tablespoons fennel seeds
1 tablespoon extra-virgin olive oil, plus for drizzling
Salt and pepper
12 to 16 slices prosciutto (thin but not shaved)
1/2 cup dry vermouth
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