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2 (2-2 1/2 pound) whole rockfish, scaled and gutted
1 tablespoon kosher salt
2 teaspoons ground white pepper
1 bunch fennel fronds
1 cup thinly sliced garlic cloves
1 orange sliced crosswise into thin slices, then halved
1 lemon sliced crosswise into thin slices
1 lime sliced crosswise into thin slices
1 bunch tarragon
1 bunch dill
1 cup dry white wine or verjus
1 cup extra-virgin olive oil
2 Cedar Wraps, soaked for 10-15 minutes
Preheat the oven to 400º F.
Season the rockfish with salt and pepper. Drizzle the bottom of a large roasting pan with olive oil. Place fennel fronds on the pan and scatter the garlic slices over the fennel fronds. Place all but several slices of orange, lemon and lime on top of the fennel fronds. Line the cavity of the fish with a slice of orange, a slice of lemon, and a slice of lime. Divide the tarragon and dill between the two fish and stuff into the cavity with the citrus. Place the fish on top of the bed of fennel and citrus and drizzle with 1/2 cup of the olive oil. Wrap each fish in cedar paper and place the pan in the oven and roast, uncovered, for 20 minutes. Remove from the oven and drizzle the remaining olive oil over each fish. Return to the oven to cook until fish is just cooked through and skin is lightly brown, 15 to 20 minutes. Remove the fish from the oven.
Serve immediately with the pan drippings drizzled over the top of the fish.
Yield: 4 servings
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