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  Provencal Whole Baked Snapper with Vegetables

It's so good having Jimmy with his fresh fish and oysters here at the market each week..... I'm giving you two fish recipes - PROVENCAL WHOLE BAKED SNAPPER WITH VEGETABLES and in the Market News is Jimmy's recipe for SARDINES AND BURNT ORANGE VINAIGRETTE. It's a favourite at Jimmy's restaurant, HARBOUSIDE.



 

PROVENCAL  WHOLE BAKED SNAPPER WITH VEGETABLES

 BAKED SNAPPER

   Ingredients

  1 med/large snapper or 2 smaller - Jimmy sells them scaled and gutted. Other whole fish will also be good

      A selection of vegetables

      Agria potatoes - peeled and thinly sliced

      1-2 bulbs of fennel thinly sliced

      2 leeks thinly sliced

      2-3 sliced tomatoes

      Fresh herbs such as thyme, parsley, basil, bay leaves.

      Oil a large oven tray and layer the vegetables in it starting with the potato slices. Put some of the herbs between the layers. Season well with salt and pepper and drizzle evrything with a good quality extra virgin olive oil. Bake in a moderate oven until the vegetables are nearly cooked through - about 30 mins.

   Meanwhile fill the cavity of the snapper with fresh herbs, slices of lemon, saeson it. When the vegetables are ready lay the snapper on top.  Drizzle with a little more oil. Bake for 10 mins, check the fish and if you can turn it over. Baste wih some of the pan juices. Return to the oven for approx 10 mins. The cooking time for the snapper will depend on its thickness. You need to be careful not to over cook it.
This is a bit messy to serve but the flavour is really delicate.