Baked Whole Fish with Fennel

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 bulb fennel, thinly sliced
• 2 tsp. shallots, finely minced
• 1 tsp. garlic, finely minced
• 1 cup Concerto™ Grape Tomatoes, halved
• 1 lemon, zested
• ¼ cup fresh parsley, finely chopped
• salt and pepper to taste
• 4 whole fish (trout, bass or snapper, approximately 1 lb. each), cleaned

Instructions:

1. Preheat oven to 400ºF.
2. Heat a medium saucepan over medium heat. Add butter, olive oil and fennel and sauté about 5 minutes. Add garlic and shallots and sauté for 2 minutes.
3. Remove pan from heat and toss with lemon zest, Concerto™ tomatoes and parsley. Season with salt and pepper.
4. Season inside the fish with salt and pepper and stuff with fennel/tomato mixture. Place on a baking sheet lined with foil and bake for 13-15 minutes, until fish is just cooked through.
5. Serve with rice or roasted potatoes.