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

Name: Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives Recipe | Epicurious
Ingredients: 2 cups dry white wine; 1 cup (about) extra-virgin olive oil; 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish; 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups); 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled; 1/4 cup (about) all purpose flour; 6 large garlic cloves, peeled, crushed, divided; 3/4 cup chopped fresh Italian parsley, divided; 1 pound cherry tomatoes, halved; 1/2 cup oil-cured black olives, pitted, halved

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Some Italian cooks would never combine cheese and seafood, but feel free to grate a little Pecorino Romano over the striped bass before serving. "In Puglia, fish and cheese go together," says...

Keywords

italian
striped bass
fennel
tomato
olive
garlic
main
dinner
dairy free
gluten free
nut free
sheet-pan dinners
roast
fry
bon appétit

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Ingredients

2 cups dry white wine
1 cup (about) extra-virgin olive oil
2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
1/4 cup (about) all purpose flour
6 large garlic cloves, peeled, crushed, divided
3/4 cup chopped fresh Italian parsley, divided
1 pound cherry tomatoes, halved
1/2 cup oil-cured black olives, pitted, halved