Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 to 8 servings

Ingredients
Ingredients
4 whole branzini or red snapper, cleaned, bones left in

Maldon or sea salt

Freshly ground black pepper

2 lemons, thinly sliced

2 mandarins or oranges, thinly sliced

8 sprigs thyme

Extra virgin olive oil

RATE THIS RECIPE

Based on 23 ratings

Preparation Method

  1. Position oven rack to Rack 3.
  2. Preheat Wolf oven in CONVECTION ROAST at 400°F.
  3. Season interior and exterior of fish with salt and pepper.
  4. Fill each fish with lemon, mandarin slices and thyme.
  5. Tie each fish with kitchen twine. Drizzle with oil.
  6. Place in foil lined broiler pan or cast iron pan.
  7. Roast for 25 minutes or until an internal temperature of 155°F.
  8. Remove from oven and serve immediately.