Roasted Branzino with fennel, lemon and orange

Preheat the oven to 450 F. Slice orange, lemon and fennel. Slice ~4-6 slits on the sides of the branzino. On a sheet pan lined with parchment paper, prepare the fish with a drizzle of olive oil. Sprinkle the skin with salt, pepper, and paprika. Stuff the cavity with thyme, lemon, and orange. Place extra citrus around the fish and place fennel or other veggies around on the sheet pan. Season the fennel with a drizzle of olive oil, salt, pepper, and Italian seasoning. Roast the fish for 20 minutes and then broil for ~3 minutes to get the skin extra crispy. Plate and enjoy.