Red Snapper with Vegetables
Red snapper with vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 fennel bulbs
- 2 untreated lemons (juice and zest)
- 5 tbsp olive oil
- Sea salt
- 8 red snapper fillets (about 80 g each)
- 1 handful fresh herbs (dill, tarragon, thyme)
- 2 fresh garlic cloves
- 0.5 tsp Peppercorns
- 0.5 tsp Coriander seeds
- 200 g Cherry tomatoes
- coarse Sea salt
Instructions
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1.
Wash and trim the fennel, then cut into thin slivers. In a bowl combine 2 tbsp lemon juice, 2 tbsp olive oil, and salt; spread over the center of four large pieces of foil. Rinse the fish, pat dry, and place on top of the fennel. Rinse the herbs, shake dry, pluck, and roughly chop. Peel and finely mince the garlic. Mix the herbs with the remaining lemon juice, zest, and oil. Crush peppercorns and coriander in a mortar, add to the lemon‑oil mixture, and distribute over the fish fillets; season with salt. Wash, trim, halve the tomatoes, and arrange on top of the fish and fennel. Fold the foil over and seal tightly. Place on the grill and cook for about 20 minutes.
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2.
Carefully open the foil and sprinkle with coarse sea salt before serving. A fresh baguette pairs well.
