Roasted Branzino Whole with Fennel, Tomatoes and Black Olives

Preheat your oven to 425°F (220°C). Position a rack in the upper-middle section of the oven.

Prepare the fennel: Trim the fennel bulbs by removing the tough outer layers and the fronds. Cut each bulb in half lengthwise, then slice into 0.25-inch thick wedges (you should have about 3 cups). Reserve 2 TBSP of the tender fronds for garnish.

Prepare the tomatoes: Rinse the cherry tomatoes and leave them whole.

Prepare the garlic: Peel the 4 garlic cloves and slice them thinly (about 0.125-inch thick).

Prepare the lemons: Zest 1 lemon finely to yield about 1 tsp zest. Cut both lemons into thin slices, removing any seeds.

Prepare the herbs: Chop the Italian parsley leaves finely (discard stems) to yield about 0.5 cup. Keep the 4 thyme sprigs intact.

Clean the branzino: Rinse each fish inside and out under cold running water. Pat completely dry inside and out with paper towels—this is critical for proper roasting and skin crisping.

Season the branzino: Season the inside cavity of each fish with 0.125 tsp sea salt and a pinch of black pepper. Place 1 lemon slice, 1 thyme sprig, and 1 garlic slice inside each cavity.

Season the exterior: Rub the outside of each fish with 0.75 tsp of the extra virgin olive oil (3 TBSP total divided among 4 fish). Season all over with 1 tsp sea salt and 0.5 tsp freshly ground black pepper, distributing evenly.

Prepare the roasting pan: Pour the remaining 3 TBSP extra virgin olive oil into a large roasting pan (approximately 9x13 inches). Distribute the sliced fennel evenly across the bottom of the pan.

Build the bed: Scatter the cherry tomatoes and remaining garlic slices (3 slices) over the fennel. Arrange the Kalamata olives among the vegetables. Drizzle the vegetables with 1 TBSP of the white wine and season lightly with 0.25 tsp sea salt and 0.25 tsp black pepper.

Nestle the fish: Place the 4 seasoned branzino on top of the vegetable bed, spacing them evenly so they don't touch. Pour the remaining white wine (approximately 7 TBSP) and the fish stock around the fish and vegetables (not directly on the fish).

Roast the fish: Place the roasting pan in the preheated 425°F oven. Roast for 20-25 minutes, until the fish is cooked through. The fish is done when the flesh is opaque and flakes easily when tested with a fork near the thickest part of the body, and the eye of the fish turns white.

Rest and finish: Remove the pan from the oven. Let rest for 2 minutes. Sprinkle the reserved fennel fronds and the chopped parsley over the fish and vegetables. Finish with the lemon zest sprinkled over the top.

Serve: Carefully transfer each whole branzino to a serving plate using a wide spatula, keeping it intact. Divide the roasted vegetables and pan juices equally among the 4 plates, spooning them around the fish.