• Facebook
  • Twitter
  • Instagram
  • Youtube
  • Create Account
  • Login
Stefano's
  • About
    • About Stefano de Pieri
    • Awards
    • Media
    • Gallery
    • Blog
  • Restaurant
    • History
    • The Food
    • Cellar Door
    • Reservations
  • Cafe
  • Store
    • Buy Online
    • Pasta Sauce
    • Preserves
    • Hampers/ Gift Boxes
    • Sign Up
  • Recipes
  • Events
  • Contact
    • Stefano’s Cantina
    • Stefano’s Cafe
    • Stefano’s Preserves
  • Search
  • Menu Menu
  • 0Shopping Cart

Roasted snapper with olives & fennel

Makes: 5|Cooks In: 1 hour|Difficulty: Easy

“An ideal dish for springtime, when snapper is readily available. Use a whole fish or a filleted side. Remember that whole fish will take longer to cook, so the timing is critical for the texture of the finished dish. I think the combination of olives and fennel is wonderful. It is important to blanch the fennel so it is partly cooked before you roast it. The type of baking dish you choose is also important: in my view an old aluminium tray works better than anything else.”

Roasted snapper with olives and fennel

Ingredients

1 x 1–2 kg whole snapper, gutted and cleaned
1–2 bulbs fennel, depending on size
extra-virgin olive oil
a few knobs of butter
a splash of white wine
salt and pepper
30 small black olives (Ligurian are ideal)
5 ripe tomatoes, peeled, seeded and finely diced
10 cloves garlic, lightly crushed, skin left on

Method

Step 1

Preheat the oven to 180°C. Rinse the snapper and pat dry. Bring a large pot of salted water to the boil.

Step 2

Clean the fennel bulbs and remove the outer leaves. Cut in half lengthwise and remove the hard inner core. Cut into wedges around 5 mm thick. Blanch in boiling water for a couple of minutes, then refresh in cold water to stop them cooking further.

Step 3

Drizzle some olive oil in the base of a baking tray and scatter over the butter. Arrange the fennel in the tray and place the fish on top. Splash on the wine, season the fish with salt and pepper, and scatter on the olives, tomatoes and garlic. Roast for 30 minutes, checking from time to time to ensure the vegetables and fish do not burn.

Step 4

Test the fish by inserting a sharp knife in the thickest part close to the bone to see if it is done. Return to the oven for a few more minutes if necessary.

Step 5

Squeeze the garlic out of its skin and eat with the fish. Serve with a fresh salad.

You might also like

Stefano's gnocchi

Ricotta gnocchi

https://www.stefano.com.au/wp-content/uploads/2016/12/recipe_gnocchi_450x450.jpg 450 450 Adam Hobbs https://www.stefano.com.au/wp-content/uploads/2016/02/stefanos-logo.png Adam Hobbs2016-12-06 00:21:132017-03-14 12:11:08Ricotta gnocchi
Spaghetti con granchio

Tagliatelle al sugo di mare

https://www.stefano.com.au/wp-content/uploads/2016/03/spaghetti-con-granchio-scaled.jpg 2560 1989 Adam Hobbs https://www.stefano.com.au/wp-content/uploads/2016/02/stefanos-logo.png Adam Hobbs2016-04-04 10:44:112017-03-14 12:14:14Tagliatelle al sugo di mare
Strozzapreti with pork and saffron sauce

Strozzapreti with pork & saffron sauce

https://www.stefano.com.au/wp-content/uploads/2016/03/strozzapreti-with-pork-and-saffron-sauce-scaled.jpg 2560 1992 Adam Hobbs https://www.stefano.com.au/wp-content/uploads/2016/02/stefanos-logo.png Adam Hobbs2016-03-20 23:03:412018-08-29 10:50:11Strozzapreti with pork & saffron sauce
Stracci ai pesto

Stracci ai pesto

https://www.stefano.com.au/wp-content/uploads/2016/03/stracci-ai-pesto-scaled.jpg 2560 1978 Adam Hobbs https://www.stefano.com.au/wp-content/uploads/2016/02/stefanos-logo.png Adam Hobbs2016-03-20 23:02:082017-09-05 21:31:02Stracci ai pesto
Stefano's
  • About
  • Dine
  • Store
  • Events
  • At Home
  • Recipes
  • Contact

Follow Us

© 2018 Stefano's Preserves Privacy Terms Policies Website by One Idea
Roasted quail with small olives Roasted quail with small olives Rosemary focaccia Rosemary focaccia
Scroll to top