Oven-Roasted Whole Fish
A large cast-iron griddle will hold a whole fish nicely and allow the dried fennel stalks to burn evenly, resulting in wonderful woodsy aroma. For a dramatic ending, flambe the roasted fish: set the fish and griddle on the stove, add 1 tablespoon of Pernod and carefully ignite it with a long match. Serve as soon as the flames subside.
Slideshow: Amazing Seafood Recipes