Whole fish makes a beautiful presentation—and tastes even better than it looks when stuffed with fresh fennel and herbs and cooked between layers of lemon and orange slices.
- Preheat the oven to 400ºF.
- With a sharp knife, make 3 deep cuts (down to but not through the bone) diagonally crosswise on both sides of each fish. Set fish in a bowl and rub inside and out with 2 tbsp of the olive oil then drizzle with the lemon juice. Sprinkle inside and out with the salt and pepper. Toss fennel and onion in a bowl with the remaining 1 tbsp oil and fill each fish with 1/2 of the mixture, 2 thyme sprigs and 2 oregano sprigs.
- Using eight of the orange and lemon slices, form 2 rows on a baking sheet, alternating the fruit. Place a fish on top of each row. Top the fish with a second row, again alternating the remaining lemon and orange slices.
- Roast 30-31 minutes or until the fish flakes easily with a fork. Serve immediately.
Tips & Techniques:
This beautiful dish celebrates the use of simple ingredients to create something that is more than the sum of its parts. Choose fish with firm flesh and clear eyes that has been kept cold but not directly on top of ice.