Rosemary Roasted Red Snapper with medley of white wine poached Fennel, mini Yellow Potatoes and Che

Travelling allows you to discover really amazing ingredients. One of the best dishes I had in Santorini was fresh grilled red snapper by the docks in Ammoudi bay. Red Snapper is just the most lucious white fish, it has so much flavour without that fishy taste!!

It’s not grilling time yet, but roasting a fish is just as good! It may look intimidating to cook a whole fish, but it’s actually so easy and super flavourful!

What you’ll need:

• Whole fresh red snapper (cleaned and scaled)

• Half a bulb of fennel; cut in cubes

• 1 cup of mini yellow potatoes; halved

• 10-12 whole cherry tomatoes

• 4 cloves of garlic

• 2 tbsp of capers

• 6 stems of Rosemary

• 2 tsp of Marjoram

• 1 tsp of Oregano

• 2 tsp of fennel seeds

• 1/2 cups of white wine

• Olive oil

• Salt & pepper

What you’ll do:

Preheat oven to 375 degrees (if you have a steam bake function for your oven, use it! Steam helps fish keep its moisture) 

Salt & pepper the fish, including in its belly. Fill the fish’s belly with a drizzle of olive oil, 1 halved clove of garlic, 2 stems of rosemary, a few fennel cubes.  

Drizzle with olive oil the bottom of your roasting pan. Place your fish in the roasting pan. Take two stems of Rosemary and rub them on top of the fish’s skin, and then pierce them through the skin, one on each side of the fish. Sprinkle the fish with the Marjoram.  

Add the fennel, potatoes, garlic and cherry tomatoes on each side of the fish. Drizzle with a good amount of olive oil and sprinkle oregano, fennel seeds and salt onto the vegetables. Chop the remaining 2 stems of rosemary and add to the vegetables, mix. Add the 1/2 cups of white wine, mix. Roast the red snapper untill it’s crispy on the outside and flaky on the inside, about 30-40mins. 

Enjoy a taste of Santorini!