Whole Roasted Red Snapper - Andrew Zimmern

Ingredients

• 2 teaspoons fennel seeds
• 1/2 cup plus 2 tablespoons olive oil
• 1 fennel bulb (3/4 pound), very thinly sliced
• 1 small white onion, diced (1 cup)
• 10 garlic cloves, smashed and peeled
• 2 tablespoons fresh oregano
• 10 basil leaves
• 1 cup dry white wine
• 1 pound tomatoes, diced
• Two 2-pound, head-on whole red snappers, scaled and gutted
• Kosher salt
• Freshly ground pepper
• 1 lemon, halved