Oven-Roasted Whole Fish

1. 1

   Preheat the oven to 500.

2. 2

   On a large rimmed baking sheet, spread the bay leaves and 6 of the fennel stalks in an even layer.

3. 3

   Bake until well browned, about 3 minutes for the bay leaves and 6 minutes for the fennel stalks.

4. 4

   Make 3 crosswise slashes down to the bone on each side of the fish.

5. 5

   Season the fish inside and out with salt and pepper and coat it generously all over with olive oil.

6. 6

   Put 2 bay leaves in each slash and put the rest of the bay leaves in the cavity, along with the baked fennel stalks.

7. 7

   Using a bamboo skewer, close the fish.

8. 8

   Set an oiled cast-iron griddle or very sturdy baking sheet over 2 burners over moderate heat.

9. 9

   Put the remaining 6 fennel stalks on the griddle and cook until browned, about 5 minutes.

10. 10

    Set the fish on the fennel stalks, transfer the griddle to the oven and roast for about 18 minutes, or until the fish is just cooked through; the flesh should flake easily when lightly pressed.

11. 11

    Transfer the fish to a platter along with any juices from the griddle and season with salt and pepper.

12. 12

    Using 2 forks, lift the fish off the bones and arrange on plates.

13. 13

    Pass the olive oil and lemon wedges at the table.

No additional tips available.