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Marinated Red Snapper with Fennel Seeds

Marinated Red Snapper with Fennel Seeds
346
calories
Calories
40 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
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
Salt
1 Leek
1 Red Bell pepper
1 Carrot
6 sprigs Thyme
1 teaspoon Fennel seed
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Preparation steps

1

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.

2

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.

3

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.

4

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.

5

Season fish with salt and serve with the vegetables.