Nutari
Roasted Branzino with Fennel and Olives
Mediterranean sea bass baked with fragrant fennel, Kalamata olives, and white wine.
320kcal
35gProtein
6gCarbs
16gFat
1.5gFibre
Ingredients
- 220g whole branzino (cleaned)
- 1 fennel bulb, thinly sliced
- 75g Kalamata olives, pitted
- 100ml dry white wine
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, sliced
- Fresh thyme sprigs
- Salt and pepper to taste
Method
- Preheat oven to 200°C (400°F).
- Toss fennel with 1.5 tbsp olive oil, garlic, salt, and pepper; arrange in a baking dish.
- Place branzino on top of fennel and scatter olives around it.
- Pour white wine over fish and drizzle with remaining oil.
- Top with lemon slices and thyme sprigs.
- Bake 20-25 minutes until fish is cooked through and flakes easily.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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