Oven Roasted Whole Fish with Tomatoes and Fennel
Ingredients
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1½ cups halved cherry tomatoes
- 1 large fennel bulb, cored and cut into ½-in. slices
- 6 large garlic cloves, thinly sliced (about ¼ cup)
- ½ cups plus 2 Tbsp. robust extra-virgin olive oil, divided
- 8 whole Atlantic butterfish (1½ lb.), cleaned, fins removed
- ¼ cups dry vermouth
- 2 tbsp. coarsely chopped Italian parsley
- Crusty Italian bread, for serving
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