fine dining experience

Ouzo Snapper with Fennel and Tomatoes

Place two rimmed baking sheets on center oven rack. (Alternatively, arrange two oven racks as close to the center shelf as possible, and place 1 baking sheet on each rack.) Preheat oven to 375°F. Toss together tomatoes, 3 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until evenly coated. Toss together fennel, onion, 5 tablespoons oil, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a separate medium bowl until evenly coated.

Ingredients

  • 2 cups cherry tomatoes

  • 10 tablespoons extra-virgin olive oil, divided

  • 1 1/4 teaspoons kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 medium fennel bulb, trimmed, cored, and cut into 1/2-inch wedges

  • 1 sweet onion, cut into 1/2-inch wedges

  • 1 (2-pound) whole snapper, cleaned and scaled

  • 3 1/2 tablespoons (1 3/4 ounces) ouzo, divided

  • 2 tablespoons fresh lemon juice

  • 1 tablespoons roughly chopped fennel fronds, plus more for garnish

Directions

  1. Place two rimmed baking sheets on center oven rack. (Alternatively, arrange two oven racks as close to the center shelf as possible, and place 1 baking sheet on each rack.) Preheat oven to 375°F. Toss together tomatoes, 3 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until evenly coated. Toss together fennel, onion, 5 tablespoons oil, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a separate medium bowl until evenly coated.

  2. Remove hot baking sheets from oven. Spread tomatoes in an even layer on 1 sheet. Spread fennel mixture in an even layer on second sheet. Return to oven, and roast at 375°F until tomatoes are blistered and beginning to burst, 30 to 35 minutes, and until fennel and onion are browned and crispy around edges, 35 to 40 minutes, stirring each halfway through roasting time. Remove from oven. Scrape tomatoes onto baking sheet with fennel mixture, and set aside. Reduce oven temperature to 350°F.

  3. Meanwhile, pat snapper dry. Cut off and discard fins using kitchen shears. Score both sides of fish to make 3 (about 3-inch-long, 1/4-inch-deep) slits on each side. Place fish on a large rimmed baking sheet lined with parchment paper. Rub 2 tablespoons ouzo evenly over fish. Refrigerate, uncovered, 30 minutes.

  4. Remove fish from refrigerator, and sprinkle inside and outside evenly with remaining 3/4 teaspoon salt. Roast at 350°F until fish flakes with a fork and a thermometer inserted in thickest portion registers 135°F, about 35 minutes. Remove from oven, and set aside.

  5. Return baking sheet with vegetables to oven. Roast at 350°F until warmed through, 2 to 4 minutes. Transfer warmed vegetables to a medium-size heatproof bowl. Add lemon juice, fennel fronds, remaining 2 tablespoons oil, and remaining 1 1/2 tablespoons ouzo; toss to coat.

  6. Transfer fish to a large platter, and pull to remove and discard dorsal fin bones along top of fish. Spoon vegetable mixture over fish, and garnish with additional fennel fronds. Serve immediately.