Oven Roasted Red Snapper with Lemon, Tomatoes and Basil

1. 1

   Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.

2. 2

   On the bottom of a long gratin dish place the sliced fennel cover with the fish.

3. 3

   Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste.

4. 4

   Cook the fish in a 450 degrees oven for about 20 minutes.

5. 5

   Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify.

6. 6

   Drizzle back over fish and serve as is.

* Per serving · 4 servings · Values may vary.

No additional tips available.