Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)

Name: Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 plum tomatoes, cored and halved lengthwise; 1 medium bulb fennel, trimmed, cut into 12 wedges; 1 medium yellow onion, cut crosswise into 12″ slices; 4 cloves garlic; Kosher salt, to taste; 1 ⁄ 2 cup fresh lemon juice; 1 ⁄ 3 cup olive oil; 1 tsp. lightly crushed coriander seeds; 1 tsp. lightly crushed black peppercorns; 1 tsp. dried thyme; 2 bay leaves; 2 (1-lb.) whole red snappers, cleaned and scaled; Freshly ground black pepper, to taste; 1 tbsp. finely chopped parsley; Baguette slices, for serving

Serves
serves 4

Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Ingredients

3 plum tomatoes, cored and halved lengthwise
1 medium bulb fennel, trimmed, cut into 12 wedges
1 medium yellow onion, cut crosswise into 12″ slices
4 cloves garlic
Kosher salt, to taste
¹⁄₂ cup fresh lemon juice
¹⁄₃ cup olive oil
1 tsp. lightly crushed coriander seeds
1 tsp. lightly crushed black peppercorns
1 tsp. dried thyme
2 bay leaves
2 (1-lb.) whole red snappers, cleaned and scaled
Freshly ground black pepper, to taste
1 tbsp. finely chopped parsley
Baguette slices, for serving

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Instructions

Step 1

Heat oven to 400°. Place tomatoes, fennel, and onion evenly in a large oval baking dish; set aside. Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer to a bowl, and whisk in juice, oil, coriander, peppercorns, thyme, and bay leaves; pour half of this dressing over the vegetables. Place in oven and bake until vegetables are tender, about 35 minutes.

Step 2

Heat broiler to high. Season inside and outside of fish with salt and ground pepper, and place over vegetables in dish; pour remaining dressing evenly over fish. Place under broiler and cook, turning fish once, until fish are cooked through, about 18 minutes. Sprinkle with parsley before serving with bread.