Filippo Berio Roasted Whole Snapper with Fennel Stuffing

Ingredients

• 1/3 cup Filippo Berio Extra Virgin Olive Oil, divided
• 1/2 bulb fennel, thinly sliced (reserving fronds)
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp each salt and pepper, divided
• 1 tbsp lemon juice
• 2 cups cherry tomatoes
• 3/4 cup pitted black olives, halved
• 1/3 cup white wine
• 1/4 cup capers
• 1/4 cup raisins
• 1 tbsp tomato paste
• 1 whole red snapper (2 1/2 to 3 lb)
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fennel fronds
• Crusty bread, for serving