Fennel pollen-dusted whole branzino with white wine, tomatoes and fennel broth from Avec Eric by Eric Ripert

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Notes about this recipe

  • lorloff on May 14, 2024

    We made this with Bronzino fillets and they came out fantastically. I timed the cooking with a thermometer till the center of the fish reached 125°. Both the fennel pollen and the fennel were wonderful. I have the cherry tomatoes and cooked the sauce all together, and then put it on top of the fish. Will absolutely make again.

  • metacritic on November 17, 2021

    A show-stopper of a dish. It is dead easy but would command applause if served at a dinner party (and you had a boisterous bunch).

  • JoanN on July 11, 2014

    Easy; superb. Timing is spot on.

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