This dish is one of the mix-and-match proteins for the Day-Off Diet. Find out what sides you can match this delicious roasted fish with by learning more about the Day-Off Diet. Plus, take the Day-Off Diet Assessment so you can find out which social support group is right for you.
1 whole branzino (sea bass) or dorade (sea bream) olive oil, as needed salt and pepper 1 lemon, sliced 4 branches fresh thyme 1 head fennel, sliced (small to medium)
1. Preheat the oven to 425° F.
2. Rinse the fish with cold water. Lightly rub with oil and season with salt and pepper inside and out.
3. Place a few slices of lemon, the thyme, and fennel tops (or slices of the bulb) inside the fish.
4. Toss the remaining fennel with olive oil, salt, and pepper and make a base in the center of a baking sheet. Rest the fish on top of the fennel and place in the oven to cook.
5. Cook fish approximately 20 minutes. To check if done, you can pierce the fish and see if the flesh is white, all the way to the bone; when cooked, the meat should easily lift from the bones and cut into 3-ounce portions.