Roasted snapper with fennel
Roasted snapper with fennel - a delicious and easy dinner idea from Women's Weekly Food. Serves 6, cook in 40 minutes.
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 www.womensweeklyfood.com.au.
Cooking tools:
- Screw-top jar
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Measuring cup
- Serving platter
Ingredients
- 1.8 kilograms 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 tablespoons olive oil
- 100 grams mesclun
- 2 green onions, sliced thinly
- Lemon dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon caster sugar
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