Directions

Branzino

1. In a bowl combine juice of lemon and wedges, olive oil, garlic, salt, pepper, and ½ cup parsley. Stir to combine.
2. Place fish in pan and pour marinade over fish. Place in fridge for 30 minutes.

Roasted Fennel Orzo Salad

3. Preheat oven to 350 degrees.
4. Place fennel evenly on a sheet pan. Coat with olive oil as needed and season with salt and pepper.
5. Roast for 45 minutes or until fennel is browned and soft. Remove from pan and cool.
6. In a bowl add fennel, orzo, tomatoes, ¼ cup olive oil, roasted garlic, lemon juice, salt, pepper and parsley and toss. Set aside for service.
7. Remove Branzino from marinade and place on sheet pan.
8. Grill branzino for 5-7 minutes per side and then finish in the oven for an additional 7 minutes. Remove and allow to cool for 5 minutes.

For the Peaches

9. In a medium frying pan over medium heat add butter and peaches and cook for 3 minutes or until peaches are browned.
10. Remove from pan and add orange juice and brown sugar and cook for 2 minutes. Add peach puree, cinnamon stick, cayenne and browned peaches and cook for additional 2 minutes. Keep warm for service.

To Serve

11. Place portion of orzo salad on plate and add pieces of fish. Arrange peaches on top of fish and drizzle with glaze.