Baked Branzino Fillet

Clean and descale the branzino. Fill the cavity with sliced lemon and rosemary. Season with salt and pepper, then wrap in plastic and foil. Bake at 325°F for 20 minutes, then rest for 6 minutes. Unwrap, remove skin, and fillet gently. For zucchini confiture, sweat diced green zucchini in olive oil with salt and pepper for 30 minutes. For the mushroom-potato braise, sauté diced onions and sliced mushrooms in olive oil, cook until water evaporates, then add diced russet potatoes and cook until tender. Stir in tomato paste and vegetable stock. Serve fish with zucchini confiture and tomato-olive mixture. Garnish with braised potatoes-mushrooms and garlic-sautéed spinach, and drizzle olive oil over the fillet.