Whole Roasted Branzino With Tangerine-Fennel Vinaigrette Recipe

Fill a large bowl about halfway with room-temperature water and add enough salt to taste, stirring to dissolve the salt. Add fish and let soak for 10 minutes. Drain fish and pat dry inside and out with paper towels. Preheat oven to 350°F and position rack in center of oven. Line a rimmed baking sheet with parchment paper. Season fish inside and out with salt and pepper and rub with olive oil. Stuff belly cavities with rosemary, fennel fronds, tangerine slices. Roast fish until an instant-read thermometer inserted into the thickest part registers 135°F, 20 to 25 minutes; alternatively, roast until fins come right off when pulled and flesh can be felt to flake under the skin when you press on it. Remove from oven and let rest 5 minutes. Gently carve fillets from bone cage, transfer to plates, and drizzle with vinaigrette. Serve.