Whole Roasted Branzino with Citrus Vinaigrette

seriouseats.com

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

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 at seriouseats.com

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