grilled branzino with fennel and herbs

branzino al finocchio

TOTAL TIME: 40 minutes

MAKES: 2 to 4 servings

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Ingredients

1/2 cup finely chopped fronds and stems from 1 bulb fennel
1/3 cup extra-virgin olive oil plus more for grill and greens
3 tablespoons finely chopped flat-leaf parsley plus a few whole sprigs
3 tablespoons thinly sliced basil plus a few whole sprigs
1/2 teaspoon anise seeds
Fine sea salt
Freshly ground black pepper
2 (1-pound) whole branzino (with heads and tails), cleaned
5 ounces baby greens

Instructions

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

In a bowl, stir together fennel fronds and stems, oil, chopped parsley, sliced basil, anise seeds, 1/2 teaspoon salt and generous pinch pepper.

Lay 1 fish on its side. With sharp knife, cut 5 vertical 1 1/2-inch-long slits through skin and partially into flesh. Turn fish over and repeat. Repeat with second fish. Pat fish dry. Drizzle 2/3 of the herb mixture into fish cavities and over skin. Stuff whole herb sprigs into cavities. Season fish with salt, then grill on lightly oiled grill rack, turning once, until browned, crisp and just cooked through, about 8 minutes per side. Meanwhile, arrange greens on 2 large serving plates; drizzle with oil and season with salt. Transfer fish to prepared plates; spoon remaining herb mixture over top.

July 2012