Whole Grilled Branzino with Fennel-Orange Olive Salsa

Ingredient Spotlight

Whole branzino, scaled and gutted

Branzino (European sea bass) is a small Mediterranean fish commonly served whole in Italian and Greek cooking; it has delicate, flaky white flesh and a mild, slightly sweet, briny flavor. It smells clean and ocean-fresh rather than fishy when very fresh. Find it at well-stocked fishmongers, seafood counters, or frozen in supermarkets; good substitutes are whole sea bass, black sea bass, snapper, or trout of similar size.

Ingredient Spotlight

Fennel bulb, thinly sliced

Fennel bulb is a crunchy, pale bulb from a Mediterranean herb with a distinctive mild anise/licorice aroma and flavor that softens and becomes sweeter when cooked. It’s widely used in Italian, French, and Middle Eastern cooking for salads, roasting, or braising. You can find it in most produce sections or farmers’ markets; if unavailable, substitute thinly sliced celery with a pinch of fennel seed or a small amount of fresh anise or tarragon for a similar aromatic note.

Ingredient Spotlight

Kalamata olives, pitted and coarsely chopped

Kalamata olives are dark purple, almond-shaped olives from the Kalamata region of Greece, known for their meaty texture and rich, tangy-briny, slightly fruity flavor. They’re a staple in Greek and Mediterranean cuisine and are sold jarred or in olive bars. Find them in grocery stores or specialty markets; good substitutes include Niçoise or Gaeta olives, or other firm, briny black olives (or use black olives plus a splash of red wine vinegar to add tang).