It seems like eons since I posted for Weekend Herb Blogging, and whilst life has been busy, catching up after a relaxing holiday, dishes are still being created with herbs from my garden. Wanting a healthier dinner, after overindulging in restaurant food, these baby snapper were beckoning me. I swear one was positively staring at me, and I couldn't walk past it, without feeling slightly unnerved.
Getting back into the swing of things has been rather difficult, to say the least. This tasty dish utilises the final bulbs of fennel I have growing, a vegetable that I rate way up there as one of my favourite flavours. The host for Kalyn's Weekend Herb Blogging is Ulrike from Kuchenlatein and these baby snapper are heralding in the first tastes of Spring, a much awaited season after a bitterly cold winter.
2 whole baby snapper (200g each),1 fennel bulb, 2 lemons freshly, ground black pepper, 1 bunch chives, chopped, ½ bunch basil, chopped 2 tablespoons olive oil, 200g butter, softened, 200ml orange juice, salt, 30g sumac
Place fresh snapper on chopping board and cut 2cm deep slits along both sides of each fish. Combine shaved fennel, zest and juice of one lemon, black pepper, chives, basil and olive oil together and mix well. Pack fennel mix into the slits of the snapper tightly. Beat butter in a medium bowl and fold in the orange juice, salt, the juice of the remaining lemon and the sumac through softened butter. Rub soft butter mix all over the fish and wrap in tinfoil so no liquid can escape. Place on BBQ plate over medium heat for about 8-12 minutes or until cooked through. This will depend on snapper size.
I served this with a tossed salad of greens and roasted roma tomatoes, and a creamy potato gratin. Just lovely.