Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Name: Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
Yield: 6 Servings
Ingredients: 2 cups dry white wine; 1 cup (about) extra-virgin olive oil; 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish; 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups); 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled; 1/4 cup (about) all purpose flour; 6 large garlic cloves, peeled, crushed, divided; 3/4 cup chopped fresh Italian parsley, divided; 1 pound cherry tomatoes, halved; 1/2 cup oil-cured black olives, pitted, halved

By Donatella ArpaiaPhotography by Patricia Heal

March 28, 2010

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Recipe notes