Stephanie & Tony’s Table: Branzino With Fennel And Grapefruit
1/4 lb. branzino filet, skin on
1 fennel bulb, sliced
2 tbsp. fennel leaves
2 oz. olive oil
Sea salt and pepper.
In a bowl, combine the fennel slices, fennel leaves with grapefruit zest, and sliced fruit.
Heat a pan on medium and add oil to hot pan, once oil is hot, place filet skin side down to sear it, moving it clockwise as it cooks through.
Plate, and add salad on top.