A wonderfully simple recipe, this Roasted Snapper with Fennel and Tomato is great with fresh salad or clean mash of sweet potato and pumpkin. Ideal for casual family meals, the kids will love the sweetness that the fennel and tomato bring out, with the natural flavours of the snapper! Recipe inspired by Good Food Australia.
- 250g The Meat Club New Zealand Wild Caught Snapper
- 1 fennel bulb, trimmed and thinly sliced
- 1 red onion, thinly sliced
- 1 red capsicum, halved, seeded and thinly sliced
- 4 vine-ripened tomatoes, peeled, seeded and quartered
- 2 tbsp salted baby capers, rinsed and drained
- 6 anchovy fillets
- 1 tsp chilli flakes
- 60ml extra virgin olive oil, plus extra for drizzling
- 250ml dry white wine
- 2 tbsp chopped parsley
- Lemon wedges
- Preheat the oven to 200C fan-forced (220C conventional).
- Toss all the vegetable ingredients, the capers, anchovies, chilli and olive oil in a bowl, then spread out in a baking dish (make sure it will fit the snapper fillets fairly snugly).
- Season liberally with sea salt and white pepper and pour over the wine.
- Roast for 1 hour or until the vegetables are tender and the tomato is melting to form a sauce.
- Remove the dish from the oven, snuggle the snapper down into the sauce, drizzle with extra olive oil and sprinkle with sea salt. Roast for about 10 minutes more, or until the fish is just cooked through.
- Place a fillet on each of four plates, spoon over the sauce, then sprinkle with parsley and serve with a wedge of lemon. Add a green salad and potatoes and serve!