Roasted Whole Fish with Vermouth and Tomatoes

Trout or Bronzino - 1 whole fish, cleaned and gutted ( around a pound or less in size)                      

Lemon - 1/2 thinly sliced

Garlic - 4 or 5 cloves, crushed or sliced

Olive Oil - 2 tbsp

Cherry Tomatoes - a few

Shallots - 2, cut into wedges 

Dry Vermouth / Dy White Wine - around 1/4 cup 

Dry Thyme - a sprinkle

Any Fresh herbs - a handful, I used cilantro 

Green Chili - a couple, chopped or you can use freshly ground black pepper

Salt                     

                       

Preheat the oven to 450 F.
 

Season the fish with salt and pepper.

Stuff the fish with some lemon slices, 2 cloves crushed garlic, a few herb sprigs and green chilies.

Drizzle the outside of the fish with olive oil; season.

Pour 1 tbsp olive oil in a large roasting pan. Add the tomatoes, shallots, some lemon slices, vermouth, dry thyme and the remaining crushed garlic; toss. Arrange the fish on top.

Roast until the fish is brown and crispy and opaque and the tomatoes are soft, 15 to 20 minutes.

Divide the tomatoes among plates. Using a serving fork and serving spoon, carefully lift the fillets away from the bones; arrange on top of the tomatoes.

Adapted from http://www.rachaelraymag.com/recipe/quick-roasted-branzino-with-dry-vermouth-and-tomatoes/