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Roasted Whole Snapper
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Gourmet tasting snapper. Roasted snapper with fennel, lemon and white wine.
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Ingredients:
1 fennel bulb with frond attached
4 small white onions, peeled
2 lemons, quartered
1 cup white wine
1 whole snapper (1 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 sprigs of fresh dill
3 sprigs of fresh parsley
salt and pepper to taste
Instructions:
1. Preheat the oven to 425F
2. In a heavy roasting pan, toss together the fennel, onions, 5 lemons quarters and the wine.
3. Rub the snapper all over with olive oil and season inside and out with salt and pepper.
4. Stuff the cavity with the herbs and the remaining lemons. Roast about 30 minutes (15 minutes for each side), until the flesh just begins to flake.
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