Whole Roasted Dorade + Fennel and Grapefruit Salad

 

Happy Valentine’s Day! (Is fish becoming a tradition for us now??)

roasted dorade

Screen Shot 2014-02-14 at 8.01.32 PM

 

INGREDIENTS:

  • 2 lb whole dorade, de-boned, head tail on (branzino works, too)
  • 1 large grapefruit, supreme
  • 2 small/1 large fennel bulb
  • 2 small meyer lemons, sliced thin
  • olive oil
  • 4-5 cloves of garlic
  • 4 small bay leaves
  • 1 bunch of fresh parsley
  • salt
  • black pepper

 

INSTRUCTIONS:

  1. Head medium frying pan over medium high heat. Add a drizzle of olive oil. Swirl. Add lemon slices. Brown each side, 2-3 min. Salt. Set aside. *according to Gordan Ramsay, caramelizing the lemon before baking does something something. I don’t know, honestly. But it looks better, tastes good.
  2. Rinse fish and pat dry. Rub with olive oil inside and out. Salt/pepper generously inside and out. set aside.
  3. Cut off fronds of fennel. Slice bulb very thin (a mandolin is handy). Place in bowl and drizzle lightly with olive oil. Salt and toss.
  4. Take fronds and roughly chop stems into large 3-4 inch long pieces. May need to half lengthwise to flatten the thicker stems out. Grab a handful of the fronds and stuff fish. Take left overs and the stems and spread out over a greased aluminum lined baking pan.
  5. PREHEAT OVEN 400F
  6. Supreme your grapefruit. Slice each wedge in half, long wise (making thinner slices). Add slices to fennel. Set salad aside.
  7. Scrape off remaining flesh/juice from peel over the insides of your fish.
  8. Roughly chop parsley, stuff a small handful into the fish along with the fennel fronds. Add the rest to the baking pan, spread evenly.
  9. Add one layer of caramelized lemon inside fish, add one layer of on top of the greens in the baking pan.
  10. Smash garlic cloves, peel, add 3-4 pieces inside fish, toss the rest on the greens in the baking pan. (you can halve the cloves if too thick)
  11. Drizzle baking pan greens with a bit more olive oil.
  12. Lay bay leaves inside the fish. Drizzle inside of fish with a bit more olive oil, salt, close up fish. Top fish with one more layer of lemon slices. Place fish in baking pan, right over the lemons.
  13. Put in middle rack of oven 25-30 minutes or until center flesh falls easily off the bone with a gentle prod of your fork.
  14. Serve with fennel/grapefruit salad.

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