Baked Snapper with Tomatoes, Fennel Saffron and Vermouth

• 1 whole snapper 1kg - 1.2 kg (gutted and scaled)
• 4 tablespoons extra-virgin olive oil
• 1 small bulb of fennel finely sliced
• 2 cups of mixed tomatoes sliced
• 1/2 cup green olives
• 3/4 cup dry vermouth
• 1/2 teaspoons sea salt flakes
• 1/2 cup chopped parsley
• 2 cups of cooked long-grain rice

#weeknightdinner #healthy #cookware

1. Pre-heat oven to 200°C

2. Set the Tefal Unlimited Premium 30 cm Frypan over moderate to high heat, add in the olive oil along with the sliced fennel and cook for 3 to 4 minutes or till tender and translucent.

3. Add in the vermouth along with the tomatoes and olives, cooking for a further two minutes before laying the snapper over top. Sprinkle the fish with sea salt flakes.

4. Transfer the pan to the oven and cook for 20-25 minutes. Halfway through cooking open the oven and nap the fish with the sauce from around the fish.

5. Fish will be cooked when a skewer or small knife is pushed in and pulled out with very little to no resistance in the thickest part of the fish. When cooked, remove from oven.

6. Place fish onto a serving plate, finish the sauce with the chopped parsley and a little more salt if necessary. Serve immediately with cooked rice.