Whole Roasted Snapper with Fennel and Potatoes

Serves 2

Time 35 minutes

Ingredients

1kg whole snapper, scaled and cleaned, fins removed

2 tbsp salt

1 tbsp black pepper

1 large desiree potato, very thinly sliced 

1 fennel bulb, cored and quartered, very thinly sliced (fennel fronds reserved)

3 cloves of garlic, peeled and thinly sliced

1 lemon, sliced into rounds

½ cup of chopped parsley

6 fresh thyme sprigs

125g of butter, chopped into cubes

Method

Preheat oven to 200°C 

In a large baking dish, layer the thinly sliced potato and fennel on the bottom.

On a board, season both sides and the inside of the fish with salt and pepper. Place fish in the dish on top of potato and fennel. 

In the cavity of the fish, place the garlic, parsley, thyme, some fennel fronds, half the lemon slices and half the butter. 

On top of the fish, place the remaining lemon slices and butter. 

Bake in the oven uncovered for 25 minutes or until the fish flakes easily when tested with a fork and the potato and fennel have softened.

Garnish with extra fennel fronds and serve.