To make the salsa: Turn the stove’s flame to medium-high. Place a small handful of Italian parsley into the flame and rotate it every few seconds until the leaves are mostly charred. Transfer to a cutting board. Repeat this charring process with the fennel fronds. I found it easiest to leave the fronds on the green/white stalks. Chop up the charred parsley and fennel fronds and transfer to a small bowl. Chop up the remaining fresh Italian parsley leaves and transfer to the bowl. Pour in the olive oil, minced garlic clove, lemon juice and a few pinches of salt. Mix and give it a taste; add more olive oil or lemon juice according to your liking.

To make the branzino: In a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the fennel and onion and top with a few pinches of salt. Cook for about 3 to 5 minutes, until slightly softened. Add the fresno chile and mix; cook for an additional 5 minutes, until the chile pepper slices have softened and the onions are super fragrant. Add the grapes and keep cooking for an additional 10 minutes, stirring every so often. If anything is browning too much, you can turn the down the flame. Meanwhile, cook up the basmati rice if you haven’t!

Preheat the oven to 400 degrees F. Sprinkle the fish on both sides and inside with a few pinches of salt. Transfer the onion and fennel mixture into a bowl and cover it with foil so it stays warm while you cook the fish. Add a few tablespoons to the skillet (no need to wash it) and turn the flame up to high. When the oil is hot, place the branzino in the pan. Allow to sear for about 2 minutes, without moving it. At the 2 minute mark, the skin should have lifted from the pan, flip it over and cook on the opposite side for an additional 2 minutes. Transfer to the oven to roast for about 7 to 10 minutes.

To serve, place the basmati on a large serving plate. Arrange the fish on the plate and spoon and spread the charred salsa verde onto the fish. Top with the fennel and grape mixture. Serve immediately.