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Fish Baked with Fennel, Potatoes, and Vine Tomatoes

fennel bulbs

small waxy potatoes

extra virgin olive oil

kosher salt

freshly ground black pepper

tomatoes on the vine

10-oz whole sea bass or porgy

fresh flat-leaf parsley

lemon

Oven

Trim the fennel bulbs, reserving the fronds, and remove any tough outer leaves. Quarter and cut out the central core. Cut each piece into slice, about 1/8 inch thick lengthwise.

Cut the potatoes into rounds of the same thickness. Lay the fennel in a roasting pan or large ovenproof serving dish that will hold the fish in a single layer. Pour on 1 T olive oil, season with salt and pepper, and turn the fennel over with your hands making sure it's well coated.

Lay the potatoes on the fennel, season, and drizzle with 2 T olive oil. Set the tomatoes on top. Season the tomatoes and drizzle oil on them too. Bake in 375º oven for 20 minutes.

Meanwhile, wash the fish and cut three slashes in the flesh on each side. Season inside and out with salt and pepper and put half the parsley in them.

When the vegetables have been baking for 20 minutes, lay the fish on top of the potatoes and fennel (push the tomatoes out of the way to make room), season with salt and pepper, and drizzle a little oil on each fish. Roast for another 15 minutes. The fish is cooked when the flesh near the bone is white and opaque.

Squeeze the lemon juice over the vegetables and fish, sprinkle on the rest of the parsley, and serve immediately.