Name: Snapper with roasted vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 4 clove garlic, bruised, skin on; 2 medium fennel bulbs, trimmed, quartered, cores removed, reserve fennel tops (fronds); 4 small parsnips, peeled, quartered lengthways; 1 bunch baby carrots, trimmed, peeled; 300 gram truss cherry tomatoes; 500 millilitre salt-reduced chicken or vegetable stock; 4 200g thick snapper fillets; 4 slices prosciutto; lemon wedges, to serve

Ingredients

2 tablespoon extra virgin olive oil

4 clove garlic, bruised, skin on

2 medium fennel bulbs, trimmed, quartered, cores removed, reserve fennel tops (fronds)

4 small parsnips, peeled, quartered lengthways

1 bunch baby carrots, trimmed, peeled

300 gram truss cherry tomatoes

500 millilitre salt-reduced chicken or vegetable stock

4 200g thick snapper fillets

4 slices prosciutto

lemon wedges, to serve

Method

1.Preheat the oven to 200°C/180°C fan-forced.

2.Heat oil in a large flameproof baking dish over a medium heat. When hot, add the garlic, fennel, parsnips and carrots. Cook for 3-4 minutes, shaking the pan so as to brown the vegetables on all sides. Add the truss tomatoes to the pan. Pour over the stock; bring to the boil. Transfer the baking dish to the oven and roast, uncovered, for 35 minutes.

3.Meanwhile, wrap each fish fillet with a piece of prosciutto.

4.Remove vegetables from the oven and sit the fish fillets on top. Return to the oven and roast for a further 10-15 minutes, depending on the thickness of the fish.

5.Transfer the fish to 4 warm serving plates. Arrange the vegetables and drizzle with the baking juices. Scatter with the fennel tops and serve with lemon wedges.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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