Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
Photo by Patricia Heal

Ingredients

  • ¼ cup (about) all-purpose flour
  • 2 cups dry white wine
  • 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
  • 1 cup (about) extra-virgin olive oil
  • 2 large fresh fennel bulbs with fronds attached
  • 1 large red onion
  • 6 large garlic cloves
  • + 3 more ingredients
    • ¾ cup fresh Italian parsley
    • 1 pound cherry tomatoes
    • ½ cup oil-cured black olives

Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve. Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slice...

View full recipe at Epicurious

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