Preheat Oven 425 – 450 degrees
Wash, Dry Branzini inside and out. Cut 3 diagonal slashes on one side of the fish. Season inside with salt and pepper.
Lightly sauté Shallots, Fennel for 1 minute over high heat
Add Zucchini and Thyme to Fennel/Shallot mixture. Sauté an additional 1 minute.
Season with Salt and Pepper
Spread evenly on sheet pan. Do not mound the vegetables to “hold” the fish.
Place Branzino in center of Fennel- Zucchini Mixture
Seasonal all items liberally with Olive Oil, sea salt and fresh pepper
Place in middle of the oven for 12-14 minutes or until the eye turns completely white. Skin should be very crispy and slightly golden at edges.
Remove from oven, transfer Branzino to oval serving dish.
Add Lemon Zest and Fresh mint to remaining vegetables & fish juices. Toss to incorporate.
Arrange next to Branzino on serving dish. Serve Immediately.
Serve with a chilled white Vermentino varietal from the Cinque Terre region in Liguria