- Extra-virgin olive oil
- 2 fennel bulbs, cored and sliced paper-thin
- 2 teaspoons fennel seeds
- Kosher salt and freshly ground black pepper
- 1 whole black sea bass (about 4 pounds), gutted and scale
- 1 pint cherry tomatoes, halved
- 2 Meyer lemons, cut into very thin slices
- ½ cup chopped fresh flat-leaf parsley leaves
- 1 cup dry white wine
Preheat the oven to 400°F.
Coat the bottom of a large roasting pan with oil. Arrange the fennel in an even layer to cover the bottom of the pan. Sprinkle the fennel seeds over the fennel and season with salt and pepper.
Center the fish on top. Season the fish inside and out with salt and pepper. Scatter the tomatoes around the fish. Cover the fish with the lemon slices and parsley. Pour the wine around the fish and season everything with salt and pepper.
Roast until a knife pierces through the flesh of the fish with no resistance and the blade feels warm, about 30 minutes. Remove from the oven and let rest for 10 minutes. Serve at the table