Serves 2

For the fish and marinade:
2 whole Branzino, about 1 ½ pounds each, gills removed, patted dry
The zest of 2 lemons
2 tablespoons fresh thyme
1/4 cup chopped parsley
6 garlic cloves, chopped
1 tablespoon sea salt
1 teaspoon paprika
1/4 cup extra-virgin olive oil

For the glaze:
1 cup balsamic vinegar
1/4 cup 
soy sauce
2 tablespoons honey

For the vegetables:
1/4 cup extra-virgin olive oil, divided
1 onion, sliced thin
2 garlic cloves, sliced thin
1 yellow pepper, sliced thin
1/2 cup 
halved cherry tomatoes
2 fennel bulbs, sliced
1/2 cup dry white wine
4 tablespoons butter

Marinate the fish: Score both sides of each fish close to the bone but not going through. Transfer the fish to a shallow baking pan lined with aluminum foil.

In a bowl combine the lemon zest, thyme, parsley, garlic, 1 tablespoon salt, paprika and olive oil. Rub the marinade onto the fish, getting it down into all the cuts you made. Marinate for 30 minutes.

Preheat the oven to 375 F.

Bake the fish for 20 to 25 minutes or until it is just cooked through.

Make the glaze: In a small saucepan, combine the balsamic vinegar, soy sauce and honey and boil until it is reduced by about half and syrupy.

Cook the vegetables: In large skillet, heat 3 tablespoons of the oil over medium heat. Add the onion, and cook, stirring occasionally until softened. Add the garlic, peppers, tomatoes, fennel, white wine, butter and remaining tablespoon olive oil and cook, stirring occasionally, until the tomatoes start to break up, the vegetables are tender and the liquid has reduced.

To Serve: Spoon the vegetables onto plates, remove the fish from the bone and place it on top of the vegetables and drizzle the fish with the glaze.