After coming home from the markets I am super inspired to cook new and exciting dishes. This is a market dish that will defiantly please a crowd. It is perfect winter to include some fresh ingredients. Fennel is one of my favourite foods. It full of antioxidants and vitamin C. It is full of folate, potassium, and fiber for cardiovascular health. Left over snapper will go well in a leftover salad.
Ingredients
2 whole snapper
1 purple onion
2 large fennels
1 corn on the cob
2 carrots
1/2 squeezed lemon
1/2 squeezed lemon
3 cloves of garlic ( or to taste)
Salt and pepper to taste
Method 1. Preheat the oven to 150 degrees.Shred the carrot add salt and pepper and set aside.
2.Chop garlic, onions, fennel to small pieces. Include all of the fennel right up the the furry tops. Chop the corn fresh of the cob and set aside.
3. Get your fishmonger to open the snapper up for you or you can do it yourself.
4. In a large baking dish stuff the snapper with the shredded carrot, fennel, garlic salt and pepper.
5. Sprinkle the reaming ingredients over the top of the fish and place in the oven.
6.Cook for 40 - 50 mins or till fish is cooked through.
Salt and pepper to taste
Method 1. Preheat the oven to 150 degrees.Shred the carrot add salt and pepper and set aside.
2.Chop garlic, onions, fennel to small pieces. Include all of the fennel right up the the furry tops. Chop the corn fresh of the cob and set aside.
3. Get your fishmonger to open the snapper up for you or you can do it yourself.
4. In a large baking dish stuff the snapper with the shredded carrot, fennel, garlic salt and pepper.
5. Sprinkle the reaming ingredients over the top of the fish and place in the oven.
6.Cook for 40 - 50 mins or till fish is cooked through.
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