Instructions: * Note: Make sure the skin is shiny with its scales intact. The flesh should be firm and taut. Poke the fish - if you leave an imprint, its not fresh. The eyes should be clear and protruding, and the tail should not be dried out. Fresh fish should smell like the ocean, not "fishy."

Heat oven to 425 degrees. Toss fennel, onions, 4 lemon wedges, and wine together in a large roasting pan or skillet. Rub the snapper all over with olive oil. Season inside and out with salt and pepper. Stuff cavity with reserved fennel fronds and remaining lemon wedges.

Transfer to oven, and roast until the flesh is no longer translucent and just begins to flake, 40 to 50 minutes. Serve immediately.

This recipe yields 4 servings.

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