Branzino with Fennel and Orange

Saturday 15 October

The branzino we bought at Luken's at Findlay Market doesn't look like the same fish we see in the Mediterranean Seafood handbook, but it's still sweet and tasty.  We got two of them, and stuffed the cavities with fresh rosemary, thyme, and parsley.

For the accompaniment, we quartered a fennel bulb, cored it, and sliced horizontally.  Quartered four shallots lengthwise; cooked in olive oil in a cast iron frying pan on high, then turned down the heat to caramelize.  Added pared orange sections, fish on top of vegetables, and a few orange sections on top of fish.  Roasted at 400º for 20 mins. 

It was a piquant Pisces, with loads of savory Italian flavors, whether it was real branzino or not.

And we actually had a dessert: cored bosc pears poached in sweet wine and a touch of vanilla for 15-20 mins., sauced with reduced balsamic vinegar.  A suave concentrate of sweet and savory.