Oven Roasted Whole Fish
One fresh whole 3-pound red snapper, cleaned and scaled
2 fennel bulbs, with their fronds
1 red onion, thinly sliced
1 lemon, thinly sliced
1 bunch fresh green onions, bottoms only
3/4 cup Italian olive oil
3 sprigs fresh dill
3 sprigs fresh thyme
Salt, to taste
Freshly ground black pepper, to taste
Lemon pepper, to taste
1 pint assorted cherry tomatoes
1 jar long-stemmed Italian artichoke hearts
1 jar Castelvetrano olives
3 tablespoons capers
4 garlic cloves, minced
1 stick of butter, cut into pats
¼ cup finely chopped Italian parsley
Preheat the oven to 425°F.
Separate the fennel bulbs and fronds from the stalks. Roughly chop the bulbs. Finely chop the fronds. Set aside.
Make 3 diagonal slits about 3 inches long on each side of the fish, slicing almost through to the bone. Lightly coat the cavity of the fish with olive oil; stuff with some of the red onion slices, lemon slices, green onion bottoms, dill and thyme.
Lightly coat both sides of the fish with olive oil, and season with salt, black pepper and lemon pepper.
Spread the chopped fennel bulb and remaining red onions in one layer on a heavy rimmed baking sheet. Place the fish on top. Arrange the tomatoes, artichoke hearts, olives, capers, minced garlic, fennel fronds and remaining lemon slices on the fish, and top with pats of butter.
Place the pan in the preheated oven and roast the fish, uncovered, for 30 minutes, or until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bone. Garnish with fresh parsley and serve.