6. Peel the garlic and discard the skins and the thyme. Allow to cool to room temp, place in bowl and add lemon juice, basil leaves, and additional olive oil to taste. The tomatoes and garlic can be refrigerated in a glass jar for up to 3 weeks, bring to room temperature before serving.
1 whole 22- to 25-inch redfish, scaled, dressed, and fins removed
1 whole lemon, sliced thin
1 bulb fennel, sliced thin
1/4 cup packed basil leaves
Salt and pepper to taste