WHOLE FISH WITH FENNEL, LEMON AND THYME

Discover some Mediterranean flavors with this whole fish (I would cook a Daurade Royale if I was in France).Instead, I found a delicious white fish, caught in Florida, and I baked it the same way as the Daurade! Enjoy this great recipe with a Viognier, white wine from the South of France! You will hear the cigales!

Preparation: 30 min; baking time: 30-40 min.

2 servings

1 whole fish (for this recipe, it’s a sheepshead) 3-4 lbs prepared by your fishmonger

1 fennel

2 lemons

10 sprigs of thyme

Olive oil

Salt and pepper

Preheat the oven to 480 F.

Spread some olive oil on the bottom of a large baking dish.

Wash, cut and dice the fennel. Keep some of the fronds.

Slice the lemons very thin.

Season the fish with salt and pepper. Garnish the inside of the fish with slices of lemon, thyme and fennel fronds.

Put the diced fennel + fronds, slices of lemon and sprigs of thyme on the bottom of the baking dish. Season the vegetables with salt and pepper.

Place the fish on top of the vegetables.

Add some slices of lemon, sprigs of thyme and fennel fronds on top of the fish. Sprinkle with olive oil.

Bake 30-40 minutes, depending on the size of the fish.

Serve with a fresh tomato sauce.

Bon Appétit!