Roasted snapper with fennel | Women's Weekly Food

Ingredients

• 1.8 kilogram cleaned whole snapper
• 1 lemon (140g), sliced thinly
• 3 fennel bulbs with fronds (900g)
• 1 red onion (300g), sliced thinly
• 1/4 cup (60ml) dry white wine
• 2 tablespoon olive oil
• 100 gram mesclun
• 2 green onions, sliced thinly
• Lemon dressing
• 2 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 teaspoon dijon mustard
• 1 teaspoon caster sugar