Oven Roasted Red Snapper with Lemon, Tomatoes and Basil
- 2 small red snapper about 1 pound
- 1 bulb fennel
- 2 large tomatoes
- 2 lemon
- 1 branch basil
- 1 cup chicken broth
- Salt and pepper, to taste
- 2 ounces olive oil
Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as is.
Recipe Courtesy of Remi Lauvand
Recipe courtesy of Scott Conant