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The Ingredients:
Serves 10
- 10 branzini (1¼ lb. each), cleaned, heads and tails intact
- 5 cloves garlic, thinly sliced
- 3 cups fennel fronds, chopped
- 3 lemons, thinly sliced
- 10 sprigs fresh rosemary
- 30 fresh bay leaves
Preheat oven to 425°. Rinse fish and pat dry. Make three diagonal cuts in the flesh of the fish on both sides. Set on two parchment-lined rimmed baking sheets. Divide garlic, fennel fronds, lemon slices and rosemary sprigs among the fish cavities. Place bay leaves in the cuts on top sides of the fish. Roast until the flesh is opaque, about 20 minutes.
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