Crispy Roasted Branzini with Burst Tomatoes and Butter Beans

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.

2 . Stage

Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.

3 . Stage

While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.

4 . Stage

Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.

5 . Stage

Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.