Oven Baked Snapper with Fennel and Thyme
  • 2 lemons
  • 1 whole snapper
  • 3 sprigs of fresh fennel
  • 8 sprigs of fresh thyme
  • 2 oz white wine
  • olive oil
  • Salt and freshly ground pepper to taste
  1. Preheat the oven to 250∘C.
  2. Wash the fish and place it on two pieces of wax or foil paper, on top of an over tray.
  3. Season the interior part of the fish with salt and pepper and add a little white wine. Cut lemon into slices and insert it into the fish along with the fennel and whole thyme (fish can be tied with a cooking thread to prevent ingredients from getting out). Sprinkle the fish with olive oil, the rest of white wine, salt and pepper. Then fold the paper sheets to form a sealed package.
  4. Place the fish in the oven and cook for 15 minutes. Remove the fish from the oven and let it stand a couple of minutes before uncovering. Serve with slices of lemon.