- 1 Red snapper (2 kg, boned and gutted)
- 1 Lime (juiced)
- 4 tablespoons Olive oil
- 1 Garlic clove
- freshly ground pepper
- 50 grams Snow pea
- 1 Leek
- 1 Red Bell pepper
- 1 Carrot
- 6 sprigs Thyme
- 1 teaspoon Fennel seed
Rinse snapper and pat dry. Mix lime juice with 2 tablespoons olive oil. Peel garlic and squeeze through a press into the lime juice. Season with pepper. Rub the fish with the mixture inside and out. Cover and marinate for 1 hour in the refrigerator.
Rinse snow peas, trim and blanch in salted water for 1 minute. Drain through a sieve and rinse with cold water. Trim leek, cut into rings and rinse thoroughly. Cut bell pepper into quarters, seed, rinse and chop. Peel carrot and cut into thin slices.
Place the snapper on a baking sheet lined with aluminum foil and bake in preheated oven at 180-200°C (gas mark 2-3, fan: 160-180°C) (approximately 350-400°F/convection 325-350°F) for 25-30 minutes, turning once halfway through cooking.
Heat the remaining olive oil in a pan. Add carrot and bell pepper and cook for 8-10 minutes. Strip thyme leaves from the stems. Stir fennel seeds and thyme into the vegetables. During the last 2-3 minutes of cooking, add leek and snow peas and continue to cook for remaining cooking time. Season with salt and pepper.
Season fish with salt and serve with the vegetables.