Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

(6) Course Main Dishes

Ingredients in this Recipe

1 cup (about) extra virgin olive oil
1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
1 pound cherry tomatoes, halved
1/2 cup oil cured black olives, pitted, halved
1/4 cup (about) all purpose flour
2 cups dry white wine
2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
3 1 1/4 to 1 1/2 pound whole striped bass, cleaned, gutted, scaled
3/4 cup chopped fresh Italian parsley, divided
6 large garlic cloves, peeled, crushed, divided

See Full Recipe at Epicurious