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, flambé 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. Amazing Seafood Recipes
Dried fennel stalks, which add a subtle anise flavor to the fish, are available at specialty food stores.
Dishes with a smoky character pair well with full-bodied whites, like a fragrant Viognier or Chardonnay.