- 6 tablespoons
Grapeseed Oil
- 1/4 cup
Balsamic Vinegar
- 2 gilt-head red
snapper, weighing about 3 1/4 lb
- 2 large bulbs of
fennel, very thinly sliced
- salt and freshly
ground pepper
- 4 cloves garlic,
sliced in half
Wash the fish carefully
and pat dry. Line an ovenproof dish with foil,
leaving enough overlapping to wrap and cover the
fish completely but very loosely. Oil the foil
lightly on the inside and then lay the fish on the
top. Stuff the fish with fennel slices, and arrange
the remaining fennel under and around the fish. Pour
the vinegar all around the fish.
Oil the inside and
outside of the fish thoroughly. Sprinkle with salt
and pepper, inside and out. Put some of the garlic
inside the fish and place the rest around the fish.
Close the foil over the
fish and bake in a preheated moderate oven (350°)
about 1 hour or until the fish is cooked through.
Serve hot, unwrapping at the table for the best
effect.
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