Oven Roasted Branzino with Vegetables

Oven Roasted Branzino with Vegetables 

1-1/2 cups cherry type tomatoes chopped in half
1 zucchini chopped small
1/2 yellow onion chopped fine
3/4 cup Kalamata olives chopped in half
1 teaspoon dried Greek oregano
1 teaspoon dried thyme
1 tablespoons olive oil
salt and pepper to taste
2 tablespoons fresh parsley, chopped

1 whole branzino (European seabass) fish
1/2 cup chopped fresh parsley, chopped
1 lemon sliced thin, then rinds and seeds removed
2 tablespoons olive oil
1/2 lemon juiced
dash of hot sauce
dash of fish sauce
salt and pepper to taste
cotton twine to truss fish

Prepare a large sheet pan lined with aluminum foil for ease of cleanup. Chop vegetables, olives and toss in herbs and seasonings alone with olive oil. Place vegetables spread in center of foil lined sheet pan. Rinse branzino and pat dry on interior and both sides. Make diagonal slices on both sides of fish to aid in even cooking. Preheat oven to 400 F. Stuff fish cavity with parsley and lemons. Truss up fish with cotton twine. Place fish on a rack to fit inside the sheet pan. Mix olive oil, lemon juice, hot sauce, fish sauce, and salt and pepper and brush over both sides of fish liberally. Excess olive oil mix will just drip down on vegetables which is just fine.

Place prepared fish and vegetables in preheated oven for 20-30 minutes depending upon the thickness of the fish. Turn fish over half way through roasting. The last 2 minutes you may broil fish to get a crispy skin. Serve immediately. Serves two generously. For four use two whole fish. I get these whole fish at Gainesville Seafood Market and Eatery. Does it take some finesse to carve the whole fish? Yes it does, but the flavor is worth it. Enjoy!