Roasted Fennel with White Fish

From the garden

• 2 large fennel bulbs, trimmed and cut into 1-inch wedges, fronds reserved
• 3 cloves garlic, thinly sliced
• 2 tbsp chopped parsley

From the pantry

• 4 pieces white fish fillets (about 6 oz each)
• 1 lemon — half thinly sliced, half in wedges
• ⅓ cup dry white wine
• ½ cup olives, pitted (optional)
• 4 tbsp olive oil
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Toss the fennel wedges on a rimmed sheet pan with 3 tablespoons olive oil, the garlic, a good pinch of salt, and pepper, and spread them in one layer with a cut side down.
2. Roast 20–22 minutes, turning once, until the fennel is tender and browned at the edges — the caramelization is what turns its anise bite sweet and mellow.
3. Pat the fish dry and season both sides with salt and pepper. Nestle the fillets among the fennel, lay the lemon slices and olives over the top, drizzle with the remaining oil, and pour the wine into the pan around (not over) the fish.
4. Return to the oven 10–14 minutes depending on thickness, until the fish is opaque, flakes easily, and reaches 145°F at the thickest point.
5. Scatter with parsley and the reserved fennel fronds, spoon the winey pan juices over everything, and serve with the lemon wedges.