For some reason, the expression being neither fish nor fowl characterizes those individuals who don't fit a specific criteria. For their uniqueness and peculiar features they don't rightly belong. I call it having a personality and the courage to be oneself, which, in my view, makes up the very essence of a life worth living. Most importantly, the rule n.1 is to never behave like a fish out of water, like this Red Snapper is doing here in the following recipe. I love this recipe because the flavour of the fish is rightly enhanced by a beautiful sauce born from the combination of fennel, spring onions and gorgeous extra virgin olive oil. You can use winter vegetables as suggested below but, may you find yourself on the other side of the emisphere, you can definitely get your creativity at work with some colourful foodie options, like radishes, abricots or zucchini flowers. Red Snapper with winter vegetables
- 1 whole fresh red snapper about 1.2 kg
- 3 spring onions
- 150 gr. shelled fresh fava beans
- 100 gr. of shelled peas
- 150 gr. natoora Italian monk's beard
- 2 carrots
- 1 bunch wild fennel
- 1 teaspoon balsamic vinegar
- 1 clove of garlic
- 6 tablespoons extra virgin olive oil
- a pinch of salt
- a pinch of pepper
Preheat the oven at 200°. Chop the fennel with one spring onion. Transfer the mixture in a bowl with salt and pepper and add 4 tablespoons of olive oil. To clean the fish, get rid of its scales and entrails, wash it well, dry it, stuff it with a little fennel sauce and place it in either a large baking dish or, alternatively, on a baking sheet lined with parchment paper.
Practice a few cuts on the transverse surface of the fish and sprinkle with 2 tablespoons of the sauce, then let marinate for half an hour.
Clean and wash the peas and vegetables, then slice the remaining onions and carrots. Bake the red snapper at 200 ° for 35 minutes, mixing it often with its sauce. Meanwhile lightly brown the garlic in a pan with the remaining oil, add the peas and vegetables, cook on high heat for a few seconds, then add salt and pepper, and cook over medium heat for 7-8 minutes. After the indicated time, combined the prepared vegetables to the fish with the remaining fennel sauce and simmer for about 10-15 further minutes. Serve the snapper with a few drops of balsamic vinegar and accompany it with vegetables.