Baked snapper, fennel and potato with zucchini and orange salad

Name: Baked snapper, fennel and potato with zucchini and orange salad recipe
Yield: 4
Ingredients: 700g baby potatoes, thinly sliced; 1 fennel bulb, thinly sliced; 2 cups (500ml) vegetable stock; 70g butter; 2 sprigs thyme; 2 bay leaves; 4 x 160g snapper fillets, skin-on, pin-boned; 2 oranges, zest finely grated (you’ll need 2 tsp), remaining skin & pith removed, segmented, juice reserved; 3 tsp baby capers; ¼ cup (60ml) extra virgin olive oil; 2 zucchini, cut into long matchsticks (we used a julienne peeler); 6 sprigs dill, leaves picked

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 18, 2018

“Any white fish fillets will work well here” - Matt Moran.

700g baby potatoes, thinly sliced
1 fennel bulb, thinly sliced
2 cups (500ml) vegetable stock
70g butter
2 sprigs thyme
2 bay leaves
4 x 160g snapper fillets, skin-on, pin-boned
2 oranges, zest finely grated (you’ll need 2 tsp), remaining skin & pith removed, segmented, juice reserved
3 tsp baby capers
¼ cup (60ml) extra virgin olive oil
2 zucchini, cut into long matchsticks (we used a julienne peeler)
6 sprigs dill, leaves picked

Method

1.

Preheat the oven to 220°C. Place potato and fennel in a large roasting tray. Place stock, butter, thyme and bay leaves in a small pan, season, and bring to the boil. Pour mixture over potato and fennel, cover with foil and bake for 25 minutes. Remove foil and bake for a further 15 minutes or until potato is tender. Place fish fillets on top, scatter with orange zest and capers, and drizzle with 1 tbs oil. Bake for 6 minutes or until fish is barely cooked.
2.

Meanwhile, prepare the salad. Place orange segments, reserved juice, zucchini, dill and remaining oil in a bowl, season and toss to combine. Scatter salad over fish to serve.