Whole Roasted Sea Bass with Fennel, Olives & Preserved Lemon

Whole roasted sea bass has a particular quality that fillets don't: arriving at the table whole, fragrant with fennel and preserved lemon and the smell of the oven, it communicates something about the occasion that plated fillets simply can't. It's also more forgiving to cook than most guests assume — the whole fish protects the flesh during roasting far better than a portion cut.

The fennel caramelizes in the pan, the Castelvetrano olives provide mild, buttery saltiness, and the preserved lemon brings an intensely citrusy, saline depth that completes the Mediterranean picture. Serve directly from the roasting pan.

Ingredients (serves 4): - 2 whole sea bass (1½ lbs each), scaled and gutted - 1 large fennel bulb, thinly sliced, fronds reserved - 3 ½ oz Castelvetrano or Kalamata olives, pitted - 2 preserved lemon quarters, flesh discarded, skin thinly sliced - 4 garlic cloves, sliced - 1 lemon, thinly sliced - 4 tablespoons extra virgin olive oil - ⅔ cup dry white wine - Fresh thyme and bay leaves - Flaky sea salt and cracked black pepper

Instructions: Preheat oven to 425°F. Scatter fennel slices across a large roasting pan. Drizzle with 2 tablespoons olive oil, season, and roast 15 minutes until beginning to soften and color.

Score each fish three times on each side. Season the cavity and outside generously with salt and pepper. Stuff each cavity with lemon slices, thyme, bay leaves, and a few fennel fronds.

Push the fennel to the sides of the pan. Lay the fish on top. Scatter olives, preserved lemon, and garlic around and over the fish. Pour wine into the pan. Drizzle remaining olive oil over the fish.

Roast 22–25 minutes until the fish is opaque throughout and the skin is beginning to crisp. To check doneness, press the flesh at the thickest point — it should flake easily.

Serve directly from the roasting pan at the table, garnishing with fennel fronds.

Pro Tips: Ask your fishmonger to scale and gut the fish but keep them whole. The skin can be scored and the cavities stuffed the morning of the dinner. A whole fish is surprisingly easy to serve — simply use two large spoons to lift the top fillet from the bone, then lift the spine free and serve the bottom fillet.