Herb-Stuffed Whole Louisiana Drumfish with Roasted Fennel Drumfish stuffed with thyme, parsley, oregano, and rosemary. Servings: 6 Ingredients 1 ea Louisiana Drumfish, whole, 5-6 lb, scaled and gutted 4 sprigs Thyme, fresh, whole sprigs 4 sprigs Parsley, fresh, whole sprigs 4 sprigs Oregano, fresh, whole sprigs 4 sprigs Rosemary, fresh, whole sprigs 1/2 cup Onion, sliced 6 ea Garlic, whole clove, crushed 10 ea Lemon slices 1/2 cup Olive oil, divided Salt, to taste Pepper, to taste 4 cups Fresh fennel, 1/4-inch slices 2 Tbsp Lemon juice, fresh Sea salt, to taste Directions Make a bundle with thyme, parsley, oregano and rosemary. Stuff herb bundle into belly cavity of the Louisiana Drumfish along with onions, garlic and slices of lemon. Coat fish with ¼ cup olive oil and season with salt and pepper. Place in casserole dish with fennel around outside of fish. Season fennel with salt and pepper to taste. Roast in 400°F oven for 25-30 minutes. Remove from oven. Remove roasted fennel and reserve warm. Remove fillets from fish, taking care not to break apart the fillets. Discard bones and stuffing. Divide roasted fennel among each plate. Portion fillets into 3 portions each (6 total). Place fillets over fennel and drizzle with remaining ¼ cup olive oil, fresh lemon juice and sea salt. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!