Whole Roasted Snapper

Name: Whole Roasted Snapper
Ingredients: 1 yellow tail snapper (1.5 pounds); 1/2 -ounce shredded fennel; Salt; Fine ground black pepper; Canola oil; 1 1/2 ounces bias cut fingerling potatoes; 1 -ounce baby carrots; 1 -ounce bias cut fennel; 1 -ounce bias cut celery; 2 baby artichokes; 4 stalks asparagus; 1 -ounce large diced red onions; 2 ounces rich veal glaze; 1/2 -ounce fresh squeezed lemon juice; Chives; Parsley

16 ingredients

10 steps

Ingredients

1 yellow tail snapper (1.5 pounds)
1/2 -ounce shredded fennel
Salt
Fine ground black pepper
Canola oil
1 1/2 ounces bias cut fingerling potatoes
1 -ounce baby carrots
1 -ounce bias cut fennel
1 -ounce bias cut celery
2 baby artichokes
4 stalks asparagus
1 -ounce large diced red onions
2 ounces rich veal glaze
1/2 -ounce fresh squeezed lemon juice
Chives
Parsley

Directions

1

Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail.
2

Then slit down the center of the fish with a sharp knife.
3

And then inside, put shredded fennel, salt and pepper.
4

Heat the olive oil and sear the snapper.
5

Precook the vegetables.
6

While the fish is searing, add an array of vegetables, the veal glaze and lemon juice.
7

Sear one side, then flip the fish to the other side.
8

Then take the whole pan into a preheated 350 degree oven for about 10 minutes.
9

It should come out nice and brown.
10

Garnish with chives and parsley.