Red Snapper Agrodolce

2 sweet onions, sliced thin
olive oil
1 tbsp fennel seeds
2 tbsp choped dried cherries
1/4 cup cidre vinegar
1/4 cup white wine
bay leaf
1 2 lb red snapper, scaled, gutted and definned
ground black pepper

1) preheat oven 400
2) salt and sautee onions in olive oil until just beginning to brown (do not fully caramelize or they wil burn later)
3) add cherries, fennel seed, white wine, vinegar, bay leaf and pepper, mix
4) add fish on top
5) place in oven and cook 25 minues until done
6) serve with sauce