Oven Roasted Atlantic Butterfish with Fennel and Tomato

These fish are tastiest in the fall - that's why it’s good for Thanksgiving.

• 1tsp. dried oregano 1 large fennel bulb sliced ½ inch
• 1tsp. dried thyme 6 garlic cloves sliced thin
• 1tsp. kosher salt ¾ cup extra virgin olive oil
• ¼ tsp. ground black pepper 8 Atlantic butterfish filets
• 1 ½ cups halved cherry tomatoes ¼ cup dry vermouth
• 2tsp. chopped Italian parsley Crusty Italian bread for serving

1. Pre-heat oven to 400. Line a baking sheet with parchment paper.
2. In a small bowl combine the oregano, thyme, salt and pepper. In a large bowl toss fennel, tomatoes and garlic with ½ cup olive oil. Transfer the tomato mixture to the prepared baking sheet.
3. Rinse the filets and pat dry with paper towels. Rub the filets with the remaining olive oil, and season with the dry ingredients. Arrange the fish on top of the tomato and fennel, cook until the vegetables are soft about 18-20 minutes. Pour vermouth over the fish and cook another 10 minutes, garnish with parsley. Serve the fish on top of the tomato and fennel and use the juice from the pan to pour over the fish and serve with crusty Italian bread.

Enjoy!