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Roasted Red Snapper with Fennel, Peppers, Okra, & a Chimichurri Sauce

  1. Slowly heat 1/3 cup olive oil in a pan, with 4 sprigs of Thyme, 3 cloves of Garlic, 1/2 bulb chopped Fennel, a thumb of Ginger peeled & sliced, 3-4 slices of Lemon Peel. Let cook for about 10 minutes. Take off the stove & let cool.

  2. Clean fish & score along both sides. Put the Fennel Frongs inside the cavity with the cooked Lemon Peel, the Ginger, and the Thyme. Spread the seasoned olive oil all over the fish. Season with Salt & Ground White Pepper. Let marinate for 10-15 minutes.

  3. Julienne 1 Red Pepper, 1 Yellow Pepper, & 1/2 a Red Onion. Chop 3-4 Spring Onions into 2" pieces. Cut Okra Lengthwise. Spread all over a Baking Sheet & add any excess seasoned Olive Oil.

  4. Lay Fish on top of vegetables & cook in a 475 degree oven for 25-30 minutes, turning halfway through.

  5. Make Chimichurri Sauce, by adding to a blender a bunch of Cilantro, 2 Spring Onions, juice of 1 Lemon, 2oz of Olive Oil & 1 Clove of Garlic. Spread on top of cooked fish & serve.

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