Whole Roasted Branzino with Castelvetrano Olive Chimichurri

Ingredients

• For the branzino:
• 4 whole branzino, about 1 1/2 lb. (750 g) each, cleaned, with head and tail intact
• Kosher salt
• 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
• 4 lemons, 2 cut into wedges, 2 thinly sliced
• For the chimichurri:
• 25 Castelvetrano olives, pitted and lightly smashed, plus 2 Tbs. olive brine
• 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
• 1/4 cup (2 fl. oz./60 ml) red wine vinegar
• 3 garlic cloves, minced
• 2 shallots, minced
• 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley
• 1/2 cup (3/4 oz./20 g) chopped fresh chives
• 1/4 cup (1/2 oz./15 g) chopped fresh basil leaves
• Kosher salt and freshly ground pepper
• Fresh basil leaves for garnish

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