Whole Fish Roasted with Fennel & Olives - Global Chef Enterprises

Whole Fish Roasted with Fennel & Olives - Global Chef Enterprises

catcora.com

PSARI PSITO  There are just three steps to roasting a fish whole, and none of them are hard. First, pan-sear your fish in a large sauté pan on top of the stove. Then take the fish out, add thin...

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Ingredients

  • 4 Whole Snappers, about 1 "½" pounds each (cleaned and gutted)
  • 1 Tablespoon Kosher Salt
  • 2 Teaspoon Freshly Ground Black Pepper
  • 1 Cup Extra Virgin Olive Oil
  • 1 Medium Fennel Bulb (thinly sliced)
  • 3 Cup Fish or Vegetable Stock
  • 2 Teaspoon Fresh Thyme (chopped)
  • 4 Teaspoon Calabrian Chilies (chopped, or 2 teaspoons red pepper flakes)
  • ½ Cup Black Olives (pitted and halved)
  • ½ Cup Fresh Italian (Flat-Leaf) Parsley (chopped)

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