Ingredients
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3 -5 lbs red snapper, gilled,gutted and scales removed ("or" other firm flesh white fish)
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1 teaspoon salt
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3 cloves garlic, slivered thinly
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1/4 cup olive oil
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1 lemon, thinly sliced
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1 lb fresh fennel, root cut off and outer stalk removed if necessary,feathery tops reserved
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1 cup dry white wine or 1 cup vegetable stock
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salt
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fresh ground pepper
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1 lb mushroom
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1 cup chopped tomato
Instructions
- Rinse the fish well.
- Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
- Heat oven to 450 degrees F.
- Push half the garlic slivers into the gashes.
- Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
- Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
- Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
- Add salt& pepper and the remaining fennel.
- Cover with aluminium foil and back for 20-30 minutes.
- Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
- To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.