Sheetpan White Fish + Tomatoes, beans and fennel Recipe (with Video)

Sauce Preparation
1. Slice one large white onion in half.
2. Slice six tomatoes in half.
3. Smash six cloves of garlic.
4. Add lots of olive oil, salt, and pepper.
5. Add the above to Sheetpan and roast at 400 for about 45 minutes.
6. Remove onion skins.
7. Blend and add a splash of vinegar and season again with salt.
8. Taste. It should taste really creamy almost like vodka sauce.
Fennel Slaw Preparation
1. Thinly slice or grate one fennel bulb on a mandolin or just with a knife.
2. Season with lemon juice, olive oil, salt, and pepper.
3. Set aside the fennel fronds for garnish, and rough slice the remaining stalks that we will roast.
Fish and Fennel Beans Preparation
1. Cut 3/4 lb white fish like halibut or cod into 2 individual portions.
2. Drain and rinse one can of white beans.
3. Add the beans and fennel stalks to the same sheet pan you roasted tomatoes (don't even bother washing).
4. Nestle in the fish.
5. Season everything including the fish well with olive oil, salt, and pepper.
6. Sprinkle the fennel seeds in the bean mixture and mix.
7. Roast for 10-15 minutes on 400.
Plating
1. Plate it fancy! Like my video or your own way.
2. Be sure to garnish with the fennel fronds and chili oil if you have