Oven-Roasted Atlantic Butterfish with Fennel and Tomato

Ingredients

• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. kosher salt
• ¹⁄₄ tsp. freshly ground black pepper
• 1½ cups halved cherry tomatoes
• 1 large fennel bulb, cored and sliced ½ inch thick
• 6 large garlic cloves, thinly sliced (about ¼ cup)
• ¹⁄₂ cup plus 2 Tbsp. robust extra-virgin olive oil, divided
• 8 whole Atlantic butterfish (1½ lb.), gutted, fins removed
• ¹⁄₄ cup dry vermouth
• 2 Tbsp. coarsely chopped Italian parsley
• Crusty Italian bread, for serving

Instructions

1. Preheat the oven (with a rack positioned in the center) to 500°F. Line a large rimmed baking sheet with parchment paper and set aside.
2. In a small bowl, combine the oregano, thyme, salt, and pepper. In a large bowl, toss the tomatoes, fennel, and garlic with ½ cup olive oil. Transfer the tomato mixture to the prepared baking sheet.
3. Rinse the fish inside and out, and pat dry with paper towels. Rub the remaining 2 tablespoons olive oil over the fish, then place a generous pinch of the seasoning into each cavity. Arrange the fish atop the tomato mixture, and sprinkle with the remaining seasoning. Cook until the vegetables are soft, 18-20 minutes. Pour the vermouth over the fish, then cook 10 minutes more. Garnish with parsley, and serve with crusty bread for ­sopping up the juices.