Members recipe 
From the Sea · Mediterranean
Whole Roasted Branzino with Garlic Aioli and Summer Vegetables
A whole branzino roasted until its skin turns golden and blistered keeps the flesh inside moist and sweet. It rests on a slick of herb oil beside grilled potatoes, zucchini and peppers, with little dollops of homemade garlic aioli for dipping.
Test kitchen note: Score the skin twice on each side before roasting. It prevents curling and lets you check doneness near the bone.
Method 6 steps
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