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