Whole Fish Roasted with Fennel & Olives - Global Chef Enterprises
PSARI PSITO There are just three steps to roasting a fish whole, and none of them are hard. First, pan-sear your fish in a large sauté pan on top of the stove. Then take the fish out, add thin...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at catcora.com.
Ingredients
- 4 Whole Snappers, about 1 "½" pounds each (cleaned and gutted)
- 1 Tablespoon Kosher Salt
- 2 Teaspoons Freshly Ground Black Pepper
- 1 Cup Extra Virgin Olive Oil
- 1 Medium Fennel Bulb (thinly sliced)
- 3 Cups Fish or Vegetable Stock
- 2 Teaspoons Fresh Thyme (chopped)
- 4 Teaspoons Calabrian Chilies (chopped, or 2 teaspoons red pepper flakes)
- ½ Cup Black Olives (pitted and halved)
- ½ Cup Fresh Italian (Flat-Leaf) Parsley (chopped)
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