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Baked snapper with fennel and preserved lemon salad
Baked snapper with fennel and preserved lemon salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Make a gourmet baby snapper with fennel and fresh salad dinner with ease.
Ingredients:
  • 4 x 350g baby snapper or bream
  • 1 orange
  • 2 preserved lemon quarters (see note), white pith and flesh discarded, halved, plus 1 finely chopped quarter
  • 2 fennel bulbs, halved
  • 36.40 gm extra virgin olive oil, plus extra to brush fish
  • Juice of 1/2 lemon
  • 20.00 ml capers, rinsed, drained
  • 62.50 ml thinly sliced flat-leaf parsley
Instructions:
  • Preheat the oven to 220C. Make 3 slashes on each side of the fish, season with salt and pepper. Grate half of the orange zest into a salad bowl with the finely chopped preserved lemon. Cut the orange in half, thinly slice the unzested half, and place slices in the cavity of each fish.
  • Thinly slice 3 fennel halves and add to salad bowl. Cut remaining fennel into 4 thick slices and place 1 in each cavity.
  • Massage the zest of 1 preserved lemon onto the fish, placing it inside the cavity. Repeat with the rest of the lemon pieces and fish. Coat the fish with additional oil and season generously. Individually wrap each fish in parchment paper, ensuring the edges are folded to seal. Bake on 2 baking trays for 15 minutes or until the flesh flakes easily with a fork.
  • In the meantime, combine olive oil, lemon juice, capers, and parsley in the salad bowl. Season with salt and pepper, then toss everything together. Serve the fish topped with the salad.

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