Roast Snapper With Mandarin Fennel Sauce

Ingredients

• 2 sides pink snapper (about 450gm each), skin on, pin-boned
• 2 tbsp olive oil, plus extra to serve
• Finely grated rind of 1 mandarin and ½ lemon, plus lemon juice to serve
• Thinly shaved fennel, to serve
• Garlic mash
• 750 gm floury potatoes, such as sebago, coarsely chopped
• 200 ml pouring cream
• 50 gm butter, diced
• 1 garlic clove, finely chopped
• Mandarin and fennel sauce
• ½ tsp fennel seeds
• 100 ml mandarin juice
• 75 ml lemon juice
• 130 gm chilled butter, diced
• 2 mandarins, peeled and coarsely chopped
• 1 lemon, segmented
• Fronds reserved from fennel bulb