Oven-Roasted Atlantic Butterfish with Fennel and Tomato
This recipe features oven-roasted Atlantic butterfish, seasoned with a fragrant herb blend and baked alongside sweet cherry tomatoes, thinly sliced fennel, and garlic. A splash of dry vermouth and robust olive oil infuse the dish with Mediterranean flavors, resulting in a light, aromatic, and healthy main course. It's best served with crusty Italian bread to savor the flavorful pan juices.
Equipment
- 1 Large Roasting Pan Or baking sheet with a rim
- 1 Small Bowl For mixing spices
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the dried oregano, dried thyme, kosher salt, and freshly ground black pepper.
- In a large roasting pan, combine the halved cherry tomatoes, sliced fennel, and thinly sliced garlic.
- Drizzle 1/2 cup of robust extra-virgin olive oil over the vegetables, then sprinkle with half of the prepared spice mixture. Toss thoroughly to coat all ingredients evenly.
- Spread the seasoned vegetables in an even layer across the bottom of the roasting pan.
- Place the gutted and fin-removed Atlantic butterfish on top of the vegetables. Season the fish with the remaining spice mixture.
- Drizzle the fish with the remaining 2 tablespoons of extra-virgin olive oil.
- Pour the dry vermouth into the pan around the fish and vegetables, allowing it to mingle with the other pan juices.
- Roast for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and slightly caramelized.
- Remove the pan from the oven, garnish generously with coarsely chopped Italian parsley, and serve immediately with crusty Italian bread to absorb the delicious pan juices.
Notes
For best results, ensure your oven is fully preheated before placing the fish and vegetables inside. Atlantic butterfish are delicate; avoid overcooking to maintain their tender texture. When arranging the vegetables and fish, ensure a single layer in the roasting pan for even cooking and optimal caramelization of the fennel and tomatoes. The robust olive oil and dry vermouth are key for the aromatic depth and a light, flavorful pan sauce; use good quality for superior taste. Finishing with fresh parsley adds a vibrant, herbaceous counterpoint to the roasted flavors. Serve immediately with crusty Italian bread to effectively soak up the delicious pan juices.