Roasted Branzino with Broccoli Stem Vinaigrette

Ingredients

• ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for greasing
• Two 1-lb. whole branzino, gutted and cleaned
• Kosher salt
• Freshly ground black pepper
• 4 medium garlic cloves, minced, divided
• 8 oz. broccoli stems (about 1 inch thick each), peeled and coarsely chopped (1½ cups)
• 1 medium serrano chile, stemmed and coarsely chopped (2 Tbsp.)
• ¼ cup fresh lemon juice, plus 2 Tbsp. finely grated lemon zest (from 2 medium lemons), plus lemon wedges for serving
• 1 Tbsp. plus 1½ tsp. whole-grain mustard
• 5 oil-cured anchovy fillets, finely minced (1 Tbsp.)
• 2 Tbsp. chopped flat-leaf parsley
• Steamed new potatoes, for serving (optional)

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