Baked Snapper with Fennel, Leek, Parsley & Lemon

Once you have your fish gutted and de-scaled, cooking them is the easy part!

On a long piece of foil, place the following:
~ shaved fennel bulb (I did mine using a mandolin to make it really fine)
~ shaved/finely sliced leek
~ a few small dots of butter
~ salt and pepper

Place your whole fish on top of the veges, then stuff it with:
~ slices of lemon
~ roughly chopped flat leaf parsley
~ one dot of butter

Salt and pepper the top of the fish, wrap the foil up to meet at the top (not to touch the skin otherwise it will stick!)
Bake at 180C for 15-20 mins, depending on the size of the fish
Allow to rest for 5 or so minutes, and the cooking process will continue
Serve with steamed greens, brown rice.

snapper parsley lemon fennel leek

Categories: Dinner, Fish/Seafood, Healthy, Recipes | Tags: , , , , , | Leave a comment

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