Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.
- 3 plum tomatoes, cored and halved lengthwise
- 1 medium bulb fennel, trimmed, cut into 12 wedges
- 1 medium yellow onion, cut crosswise into 12″ slices
- 4 cloves garlic
- Kosher salt, to taste
- 1⁄2 cup fresh lemon juice
- 1⁄3 cup olive oil
- 1 tsp. lightly crushed coriander seeds
- 1 tsp. lightly crushed black peppercorns
- 1 tsp. dried thyme
- 2 bay leaves
- 2 (1-lb.) whole red snappers, cleaned and scaled
- Freshly ground black pepper, to taste
- 1 tbsp. finely chopped parsley
- Baguette slices, for serving
Heat oven to 400°. Place tomatoes, fennel, and onion evenly in a large oval baking dish; set aside. Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer to a bowl, and whisk in juice, oil, coriander, peppercorns, thyme, and bay leaves; pour half of this dressing over the vegetables. Place in oven and bake until vegetables are tender, about 35 minutes.
Heat broiler to high. Season inside and outside of fish with salt and ground pepper, and place over vegetables in dish; pour remaining dressing evenly over fish. Place under broiler and cook, turning fish once, until fish are cooked through, about 18 minutes. Sprinkle with parsley before serving with bread.