Whole Roasted Red Snapper

1. 1

   ["1. Trim and discard stalks from fennel; reserve 10 wispy fronds. Halve fennel bulb lengthwise; slice into 1/4""-thick wedges. Bring 2 qts. salted water to a boil in a 4-qt. saucepan. Blanch fennel for 4 minutes; drain and set aside. Add potatoes to boiling water; reduce heat to medium; simmer until tender, 12-15 minutes. Drain potatoes; set aside.", "2. Heat 2 tbsp. oil in a 12"" skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Set aside.", "3. Heat oven to 475 . Cut 4 angled slits on each side of fish, about halfway to bone. Put a lemon slice into each slit. Line a baking sheet with an 18"" x 24"" sheet of heavy-duty foil. Transfer fish to foil. Rub with 3 tbsp. oil; season with salt and pepper. Stuff cavity with remaining lemon, thyme sprigs, and parsley. Arrange fennel, potatoes, sausages, olives, and clams around fish; sprinkle with remaining thyme. Drizzle with wine. Put an 18"" x 24"" piece of foil over top. Crimp edges together to form a packet.", "4. Roast for 35-40 minutes. Cut into foil; carefully pull back edges. Sprinkle with zest, remaining oil, and fennel fronds."]

No additional tips available.