Roasted Snapper with Potatoes and Fennel |
Looking for an alternative to roast beef? Try this great (and easy!) recipe using snapper, baby potatoes and fennel. Enjoy! Makes 4 servings.
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- 10oz (300g) baby new potatoes
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 8 cherry tomatoes, finely chopped
- 1 fennel bulb, finely chopped
- 2 tsp capers, rinsed
- 4 filets of snapper (about 5oz/140g each), skin on
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
Directions
1. Preheat the oven to 400°F (200°C). Put the potatoes in a roasting pan and drizzle with 1 tablespoon of the olive oil. Mix to coat, using your hands, and arrange so that they have plenty of room around them. Season well with salt and black pepper, then roast for about 15 minutes.
2. While the potatoes are cooking, combine the tomatoes, fennel, and capers with the remaining olive oil. Season to taste. Smother the fish filets with the tomato mixture. Remove the pan of potatoes from the oven, sit the coated fish on top, and return the pan to the oven to cook for a further 15 minutes, or until the potatoes and fish are done.
3. Sprinkle with the parsley and dill and serve immediately.
Excerpted from The Diabetes Cookbook – copyright 2011 DK Publishing.
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