Red Snapper With Fennel & Mushrooms

1. 1

   Rinse the fish well.

2. 2

   Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.

3. 3

   Heat oven to 450 degrees F.

4. 4

   Push half the garlic slivers into the gashes.

5. 5

   Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.

6. 6

   Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.

7. 7

   Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.

8. 8

   Add salt& pepper and the remaining fennel.

9. 9

   Cover with aluminium foil and back for 20-30 minutes.

10. 10

    Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.

11. 11

    To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.

No additional tips available.