Recipe // Whole Fish with Fennel, Orange, Lemon & Capers

Does oven baked gourmet fish sound like something we’d be tempted to put in the ‘too hard basket’? Well, we are so happy to show you that this amazing meal is actually quick and easy! The fennel and citrus brings out the best of the snapper’s flavours, while the capers deliver that sea-side punch!

If Bohemian Trader’s current Vita Estiva collection has you dreaming of the mediterranean life, then this is one fabulous way to bring those dreams to the kitchen table! Serve with a nice dry riesling (we’ve been loving Pike’s Traditionale) and you will be in heaven! Serves 2

Ingrediants

1 whole medium sized snapper, gutted and cleaned

1 small orange, sliced

1 lemon, sliced plus extra wedges of serving

40g baby capers

1 small head of fennel, thinly shaved

2 tbsp olive oil

sea salt & pepper

Directions

1. Preheat the oven to 180 degrees.
2. Line a baking dish with a long sheet of baking paper. 
3. Lay the fish on top and fill the inside and stop of the fish with the sliced citrus, fennel and capers.
4. Drizzle with olive oil and season well.
5. Cover with another piece of baking paper and enclose like a bag.
6. Cook for 15-20 minutes (this will depend on the size of your fish).
7. Use a fork to check the fish is done by pulling the skin back and ensuring the flesh is white and flakey.
8. Serve immediately.