Baked snapper with fennel and salsa verde

Cooking Fish Baked snapper with fennel and salsa verde

This versatile fish and fennel recipe is fantastic for both family meals or as part of a gourmet feast.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Place lemon slices and fennel wedges inside the cavity of snapper. Scatter extra fennel wedges over the base of a baking tray lined with baking paper and top with fish. Brush fish with oil and sprinkle with salt and pepper. Bake for 30-35 minutes or until cooked through when tested with a fork - the flesh should flake.
  2. Meanwhile, to make salsa verde: place herbs, mustard, lemon rind and garlic in a food processor, and process until roughly chopped. Gradually pour in oil, processing until well combined. Set aside.
  3. Place fish and fennel wedges on a serving platter and serve warm with salsa verde.

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1.5kg whole snapper
2 lemons, thickly sliced
3 baby fennel bulbs, trimmed and cut into wedges
salt and cracked black pepper, to taste
3 cups mixed fresh herbs, such as flat-leaf parsley, dill, basil, chives
2 tsp Dijon mustard
1 tsp finely grated lemon rind
1 clove garlic, crushed
1/3 cup olive oil

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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