Recipe courtesy of Tyler Florence
Show: Food 911
Episode: The Whole Fish
Save Recipe Print
45 min
20 min
25 min
4 to 6 servings


Fennel and Olive Salsa Verde:


Preheat the oven to 350 degrees F.

Rinse the fish and pat dry. Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices. Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste. Season the fish inside and out with salt and pepper. Stuff the fish with the tangerine mixture and tie it closed with kitchen string. Heat an ovenproof saute pan over medium high heat and add 1/4 cup olive oil. When hot toss in the fennel seeds and peppercorns. Cook to flavor the oil for about 1 minute, remove the spices and discard them. Place the fish in the pan and cook on each side for about 2 minutes. Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through. Serve with the Fennel and Olive Salsa Verde.

Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Pan-Fried Flounder

Recipe courtesy of Martha Nesbit

Sheet Pan Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories