Whole Roasted Fish with Fennel, Lemons & Chimichurri Sauce

Name: Whole Roasted Fish with Fennel, Lemons & Chimichurri Sauce
Yield: Serves 4–6
Cuisine: Argentinian
Ingredients: Kosher salt and freshly ground black pepper; 1 fennel bulb, trimmed, quartered, and sliced; 1½ teaspoons ground cumin; 6 tablespoons (90 ml) olive oil; ¼ teaspoon red pepper flakes; 2 tablespoons red wine vinegar; 1 clove garlic; 1 whole fish, such as bass, arctic char, or snapper (about 4 lb/2 kg); ½ cup (½ oz/15 g) packed fresh cilantro leaves; 2 lemons, sliced; 3 tablespoons olive oil; 1½ cups (375 ml) dry white wine; Kosher salt; 1 cup (1 oz/30 g) packed fresh flat-leaf parsley leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Just a few ingredients—fish, white wine, and some aromatics—make an impressive yet easy dinner. Be sure to show off the whole roasted fish to your dinner companions before filleting it. Chimichurri is an Argentinean herb sauce that is best prepared just before serving so it will retain its vibrant green color.

Ingredients

1 whole fish, such as bass, arctic char, or snapper (about 4 lb/2 kg)

Americas
Argentina
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with a piece of parchment paper or aluminum foil that is about 4 inches (10