Crispy Skin Snapper, Blood orange, Fennel & Green Olives - Global Knives Australia
There is something special about the combination of fish, fennel & blood orange. It's such a simple dish with everything works so well together with a little kick from green olives. Easy enough for...
Ingredients
- 2 x 150g snapper fillets, skin on or use bream as an alternative
- Flake sea salt
- 2 tbsp olive oil
- 1 head fennel
- 3 blood oranges
- ½ cup each picked dill & mint
- ½ cup green olives, pitted, halved
- 2 tbsp chardonnay vinegar
- 3 tbsp extra virgin olive oil
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