Is anybody else excited about the awesome weather we’re having? With spring just around the corner, I’m gathering up some of my spring-inspired recipes to share with you. This simple recipe makes for a perfect weekend lunch or a weeknight dinner. The mild licorice flavor of fennel along with crispy potatoes and the clean flavor of the asparagus, complements the fish beautifully.
The fish, if seasoned with only a few basic ingredients allows it to be the star of the show. You can also play around with different ingredients like cilantro instead of parsley or butternut squash instead of potatoes. This is such an easy recipe that’s pretty hard to mess up so just go for it. (Even my boyfriend can make this, I’m telling you ;).
1 pound small roasting potatoes
1 bulb fennel, sliced
6 asparagus spears, cut in half
Salt and black pepper
Extra Virgin olive oil as needed
2 – 1 pound whole red snappers, scaled, gutted and gills removed
1 small bunch of parsley
A few lemon slices
Preheat the oven to 400˚F. Cut potatoes in half and boil them for 5 minutes to partially cook them. Drain well, let it cool and transfer them to a mixing bowl. Add fennel, asparagus, salt, black pepper and enough olive oil to coat the vegetables. Transfer the vegetables to a roasting pan and bake for 20 minutes, then set aside. Cut the fish 2 or 3 times on each side. Rub olive oil all over the fish and season the fish with salt and pepper inside and outside of the fish. Put some half of the parsley in the cavity of each fish, also put a couple of slices of lemon. Place the fish on top of the vegetables, drizzle it with more olive oil and a little lemon juice. Roast for 25 minutes or until the fish is cooked and flakes easily.