Ingredients
1 fennel bulb, with fronds attached
4 small white onions, peeled
2 lemons, quartered
1 cup good-quality white wine
1 whole snapper (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 sprigs of fresh dill
3 sprigs of fresh parsley
Preparation
Preheat the oven to 425 degrees.
In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.
