Roasted Fish With Blood Orange and Fennel

• 2 fennel bulbs
• 2 limes
• 4 whole, cleaned black bass or other mild, flaky fish (about 1 1/4 pounds each)
• 3 tablespoons plus 4 teaspoons extra-virgin olive oil, more for drizzling
• 1 teaspoon coarse kosher salt, more as needed
• Black pepper, as needed
• 1 blood orange, thinly sliced
• 2 garlic cloves, thinly sliced

1. Heat oven to 450 degrees.
2. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
3. Trim the tops from the fennel bulbs and coarsely chop 1/4 cup of the fronds; discard the stalks.
4. Remove the outer layers of the fennel and halve each bulb through the root end.
5. Thinly slice each bulb.
6. Thinly slice one of the limes and quarter the other.
7. Pat each fish dry and coat each lightly with a teaspoon oil.
8. Generously season fish inside and outside with salt and pepper.
9. Transfer fish to the foil-lined baking sheet.
10. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
11. Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper.
12. Spread on the remaining baking sheet.
13. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes.
14. Bake fish until it is just opaque, 15 to 20 minutes.
15. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top.
16. Serve with fennel on top or alongside.

fennel bulbs, limes, black bass, extravirgin olive oil, coarse kosher salt, black pepper, orange, garlic

Taken from cooking.nytimes.com/recipes/1014489 (may not work)