- Preheat oven to 425 degrees and position a rack in the center. Rinse fish and pat dry. Season cavity with salt and pepper, then stuff with thyme, dill, and lemon, reserving 6 lemon slices. Using a knife, score skin of fish on each side about halfway through (this will also help with portioning). Rub each side with 2 tablespoons olive oil and season generously.
- Place sliced fennel on a sheet pan in a layer about the width and length of the fish; this will act as a bed for the fish so the underside doesn’t burn. Place 3 bay leaves down center of fennel, about 3 inches apart, and top each with a lemon slice. Lay fish on top. Place 3 more bay leaves on top of fish and top each of those with remaining lemon slices.
- Roast fish on center rack until meat is flaky, about 40 minutes. Remove from oven and let rest for 10 minutes. Filet by gently running a spoon down backbone and lifting upwards. For bottom filet, lift out bones and use a spatula to lift fish from fennel bed.
- Make the Middlins: To a pot over medium heat, add middlins, chicken stock, butter, and salt. Bring mixture to a boil, stir once, then reduce heat to low and cover. Cook for 20 minutes, then serve.
- Make the Tomato Gravy: To a pan over medium heat, add butter and onion. Sauté onion until translucent. Add flour and stir until absorbed. Stir in tomato paste until combined, about 30 seconds. Add tomatoes, sugar, a pinch of salt, and chicken stock; bring mixture to a boil. Reduce heat to low and cook for 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in scallions and serve.
From Ricely Yours.