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1
Place an oven rack in the lower third of the oven.
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2
Preheat the oven to 400F.
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3
In a small skillet, heat the oil over medium-high heat.
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4
Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes.
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5
Drain on paper towels.
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6
Set aside.
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7
Lay a piece of heavy-duty foil on a baking sheet.
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8
Spray the foil with vegetable oil cooking spray.
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9
Lay the fish in the center of the foil and cut two 2-inch diagonal slits on each side of each fish, taking care not to cut through the bone.
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10
Season the cavities with salt and pepper.
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11
In a small bowl, mix together half of the lemon zest, the fennel fronds, and thyme.
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12
Divide the mixture in half and place in the cavities.
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13
Stuff the fish with the lemon and fennel slices, reserving 4 lemon slices to place on top.
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14
Scatter any remaining fennel and the cooked pancetta around the fish.
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15
Pour the wine over the fish and arrange 2 lemon slices on top of each.
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16
Lay another piece of foil on top and crimp the edges of both pieces of foil together to form a packet.
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17
Roast the fish for 30 to 35 minutes, until the flesh is flaky and cooked through.
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18
Let rest for 5 minutes.
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19
Carefully remove the top piece of foil.
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20
Transfer the fish to a cutting board.
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21
Remove the fennel and lemon slices and arrange on a platter.
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22
Pull back the skin from the fish.
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23
Using a sharp knife, separate the two top fillets from the backbone.
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24
Using a metal spatula, transfer the fillets to the platter.
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25
Lift the fish backbone from the bottom fillets (the backbone should come off easily) and discard.
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26
Using the spatula, transfer the two remaining fillets to the platter.
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27
Sprinkle with the remaining lemon zest before serving.
