PINK SNAPPER A LA PROVENCALE

 

This flavorful fish will be at its best with a Rose from the South of France. Choose a wine from Bandol or a Cotes de Provence. Bon Appétit!

 

2 Servings

Preparation: 45 min; cooking time: 40 min.

 

1 whole pink snapper (3-4 lbs) prepared by your fishmonger

1 fennel

1 zucchini

2 lemons

3 tomatoes

1 orange pepper

1 sweet onion

8 garlic cloves unpeeled

2 bay leaves

6 sprigs of fresh thyme

Fresh basil leaves

1 tsp of fennel seeds

½ cup of white wine

3 tbsp of olive oil

Salt and pepper

 

Preheat the oven to 450F.

Wash all the vegetables. Slice the lemons. Cut the fennel, zucchini, tomatoes, pepper and onion into  pieces.

Spread some olive oil in a big baking dish.

Season the fish with salt and pepper and stuff it with some slices of lemon, thyme, basil and bay leaves.

Put all the vegetables, garlic cloves and some herbs on the bottom of the dish. Season with salt, pepper and fennel seeds.  Add the fish.

Pour the white wine over the preparation. Drizzle with olive oil.

 Bake 40 minutes. Baste the fish and vegetables several times with the liquid.

Bon Appetit!