Recipe courtesy of Rachael Ray
Print
Prosciutto-Wrapped Branzino with Fennel, Chile and Herbs
Total:
1 hr
Active:
55 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
55 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Fennel and Blood Orange Slaw with Oil-Cured Olives, Red Onions and Herbs:
  • 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 
Branzino:
  • 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 

Directions

Special equipment: butcher's twine

For the fennel slaw: In a large bowl, combine the fennel, blood oranges, red onions, olives, chile flakes, oregano, parsley and fennel pollen. Season with salt and pepper, drizzle with olive oil and toss well.

For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds. Sprinkle inside and out with salt and pepper.

Shingle three or four slices of prosciutto on a work surface. Wrap a branzino tightly in the shingled prosciutto and secure with a couple pieces of butcher's twine. Repeat for the remaining branzino.

Drizzle the fish with olive oil, then place on the prepared baking sheet and douse with the vermouth. Roast for about 10 minutes on each side, or until the prosciutto has browned. Cut away the twine and serve.

While the fish is in the oven, heat the 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the four lemon halves and cook until browned. Douse over the fish when served.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here