• 2 fresh whole branzino
  • 1 fennel 
  • 1 lemon
  • 1/2 bunch dill
  • 2 medium shallots
  • 10-15 chives
  • 8 cloves of garlic
  • 1.5 tsp salt
  • 1 tbsp coriander powder
  • 1.5 tsp red chili powder
  • 3/4 tsp clove powder
  • 2 tsp black pepper
  • 3 tbsp butter
  • 4 tbsp black currant juice
  • 1 tbsp olive oil


  1. prepare the branzino and allow it to dry
  2. while your fish is drying, prepare the spice rub and the vegetables
  3. the spice rub consists of salt, black pepper, coriander pepper, red chili powder, and clove powder.  combine all of these and rub it over your fish when it is dry.  make sure you rub the inside of the fish as well.
  4. place the fish in a roasting pan (one that is oven safe as well as stove top safe)
  5. slice the fennel and toss in on the side of the fish
  6. chop the shallots and toss them around the fish
  7. crush the garlic and place some of it inside the fish cavity and the remainder in the pan
  8. divide up the butter into small pieces and arrange it next to the fish
  9. you can lay your dill on top of the fish 
  10. chop the chives finely and toss them onto the fish
  11. bake the fish in the oven at 400-4015F for 25 minutes - flip at the 15 minute mark
  12. once the fish is cooked, place it on the stove on high heat
  13. once you hear the fennel and shallots sizzle then carefully pour in the black currant juice on the sides of the pan and use a spatula to scrape the bottom
  14. flip the fish after about 2 minutes
  15. serve the fish immediately.  if you need a few minutes to prep, then toss the fish back in the oven while you do that.  
  16. plate over a bed of kale salad and make sure you take advantage of the flavorful sauce with fennel and shallots from the pan
  17. garnish with some more chopped chives