Snapper, Tomatoes and Fennel

                Some snappers can weigh up to 15 kg, but the average weight varies between 1.5 kg and 4 kg.

4 servings

• 1 whole red snapper, scaled
• 4 sprigs of fresh dill
• 4 Italian tomatoes, cut in half
• 1 fennel, cut in 2 and sliced
• 1 lemon, cut into 0.5 cm slices
• 3 cloves of garlic, minced
• 15 ml sugar
• Salt and pepper
• 80 ml olive oil

1. Brush a baking tray with a little oil; place the whole fish in the center.
2. Arrange the dill sprigs in the belly of the fish, and the half tomatoes around the fish.
3. Place the fennel and lemon slices on the fish, sprinkle everything with garlic and sugar; season and drizzle with olive oil.
4. Bake for 20 minutes in the oven at 400F (200C); turn the oven to broil and cook for 3 to 5 minutes.
5. Remove from the dish when the fennel is lightly colored; serve.

BON APPÉTIT