Baked Gulf Red Snapper

Name: Baked Gulf Red Snapper
Ingredients: fresh mint or coriander; 2 tablespoons black olives; salt; fresh mint or coriander; 1 fennel bulb, trimmed and sliced in thin wedges; 1 onion, peeled and thinly sliced; thick piece of Gulf red snapper fillet, 400-500 g (about 1 lb); 2-3 tablespoons extra-virgin olive oil; 1 red pepper; a few thin slices of chorizo or cured ham, shredded or not – optional; pepper; ½ lemon or orange; ½ lemon or orange; a few thin slices of chorizo or cured ham, shredded or not – optional

Preparation info

Serves
2

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 red pepper
1 onion, peeled and thinly sliced
1 fennel bulb, trimmed and sliced in thin wedges

Fish course
Main course
Gluten-free

Method

Peel the pepper, quarter, discard the seeds, and cut into strips. Put in a shallow ovenproof dish with the onion and fennel, add half the oil and wine, cover with foil, and cook in the oven or on top of the stove until the vegetables are soft, about 20 minutes or so.

Season the fish with salt, pepper and the grated citrus zest and juice. Place it on top of the vegetables, first cutting