Prosciutto Wrapped Branzino with Fennel Chile and Herbs

Ingredients

• 1 bulb fennel, thinly sliced
• 1 blood orange, cut into segments
• 1 red onion, thinly sliced
• 1/2 cup oil-cured black olives
• 1 teaspoon chile flakes
• A few sprigs oregano, leaves stripped and roughly chopped
• 1 handful fresh parsley, chopped
• Pinch fennel pollen
• Salt and pepper
• Extra-virgin olive oil, for drizzling
• 4 whole branzino, cleaned
• 4 lemons, 2 sliced and 2 cut in half
• 1 small bunch fresh oregano
• 1 bunch fresh parsley
• 10 cloves garlic, crushed
• 4 red Fresno chiles, split
• 1 to 2 tablespoons fennel seeds
• 1 tablespoon extra-virgin olive oil, plus for drizzling
• Salt and pepper
• 12 to 16 slices prosciutto (thin but not shaved)
• 1/2 cup dry vermouth

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