Whole Roasted Branzino with Tomato, Fennel Sauce & Tarragon Gremolata

Serves 4

INGREDIENTS
Fish
- 2 whole Branzino
- 3-4 Lemon slices per fish
- tarragon stems (the leaves are for the gremolata)
- 2 rosemary sprigs per fish
- salt & Pepper

Sauce
- 1 large can of whole tomatoes
- 1 fennel bulb, chopped
- 1 teaspoon Chile Limón
- 1/2 stick of butter
- 1/4 cup of olive oil
- 1/2 onion, chopped
- 3-4 cloves of garlic, minced
- Salt and pepper to taste

Tarragon Gremolata
- 1 small bunch tarragon, minced
- 1 tablespoon chives, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- lemon zest
- salt and pepper to taste

INSTRUCTIONS
1 - Heat a sauté pan on medium-high heat and add olive oil, butter, garlic, onion, and fennel. Stir occasionally for about 3-4 minutes. Meanwhile, add the canned tomatoes to a bowl and break apart using your hands. Add the tomatoes to the pan along with salt, pepper, and Chile Limón. Cook on low heat for about one hour. Taste for seasoning and set aside. You can reheat the sauce when it’s time to serve.
2 - In a mixing bowl, add the minced tarragon, chives, olive oil, lemon juice and zest, and salt and pepper. Mix well and let rest.
3 - Preheat the oven to 450°. Clip the fins and end of the tail using kitchen shears. Wash the fish, including the insides, and pat dry with a paper towel. Cut 3 or 4 slices into the fish on both sides and rub with olive oil, salt, and pepper. Stuff the fish with thin lemon slices, rosemary sprigs, and tarragon stems. Place a piece of parchment paper on a baking sheet and roast the fish for about 18-20 minutes.
4 - Serve the fish with the tomato, fennel sauce, tarragon gremolata, and the fronds from the fennel.