Whole Roasted Branzino with Charred Leeks

Whole Mediterranean sea bass roasted with lemon and herbs, served over sweet charred leeks.

Ingredients

• 2 whole branzino (about 1 pound each), scaled and gutted

Kosher salt and freshly ground black pepper

• 1 lemon, thinly sliced, plus wedges for serving
• 4 sprigs fresh thyme
• 1 small bunch fresh parsley
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 4 leeks, white and pale green parts, halved lengthwise
• 1/2 cup dry white wine

Directions

1. Preheat the oven to 425F. Pat the fish dry and season inside and out with salt and pepper.
2. Stuff each cavity with lemon slices, thyme, and parsley, and rub the skin with olive oil.
3. In a roasting pan, toss the leeks with olive oil, salt, and pepper and char them under the broiler or in a hot pan until smoky, about 5 minutes; spread in the pan.
4. Lay the fish on the leeks, pour the wine around, and roast until the flesh is opaque and flakes at the bone, 18 to 20 minutes.
5. Transfer the fish and leeks to a platter and spoon the pan juices over.
6. Drizzle with fresh olive oil and serve with lemon wedges.

Notes

Inspired by Mario Batali’s Babbo whole roasted fish with charred leeks.