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1
This will work with other whole lean fish, including small rockfish or farmed striped bass, and cuts or 'roasts' of halibut or pink salmon.
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2
Adjust the cooking time according to the thickness and density of the fish.
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3
Preheat oven to 400F (200C).
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4
Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.
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5
Arrange in an even layer.
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6
Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables.
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7
Add the wine and 3 tablespoons of the stock.
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8
Make a loose tent of foil over the tail of the fish and place in the oven.
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9
Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
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10
If you have an instant-reading thermometer, it should read 145 degrees F to 150 degrees F. in the center near the bone.
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11
Transfer the fish to a warm serving platter.
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12
Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables.
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13
Add the remaining stock, bring to a boil and reduce by a third.
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14
Taste for seasoning and adjust if necessary.
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15
Swirl in the butter if desired and pour over and around the fish on the platter.
