Step 1

Preheat the oven to 400°F.

Step 2

Clean the vegetables; remove the seeds from the peppers and chop all the vegetables roughly. Line a baking sheet with parchment paper. Scatter the vegetables on top and season with 2 Tbsp. oil and a few basil leaves. Bake for 25 minutes. Remove from the oven and allow to cool. Decrease the oven temperature to 350°F.

Step 3

Meanwhile, open the fish like a book. Using a fillet knife, remove the backbone, starting at the head and moving to the tail.

Step 4

Infuse 1 1/4 cups warm water with a sprig of minced fennel fronds. On a baking pan lined with parchment paper, place the pane carasau and dampen them evenly with a few spoonfuls of fennel water. Add salt and allow to rest for 5-8 minutes.

Step 5

Mince 1/2 cup basil and 1/2 cup fennel fronds with the pine nuts; scatter this mixture over the inside of the fish and fold it together.

Step 6

Line another baking pan with parchment paper and place one softened piece of bread on it. Place the fish on top of the bread. Coarsely chop the remainder of the pane carasau and completely cover the top of the fish, leaving only the head and tail exposed. Brush the breaded fish with oil and bake it at 350°F for 45-50 minutes. Serve warm, with the roasted vegetables.