Snapper with Pistachio Crust
1 hr 5 mins total time
30 mins active time
- 1 (1½ lb) medium whole snapper
cleaned and scaled
- 2 small fennel bulbs
- 1 lemon
- ¼ cup loosely packed dill
- ¼ cup firmly packed flat-leaf parsley leaves
- ¼ cup firmly packed coriander
- Flaky sea salt
- Freshly ground black pepper
- 1 cup (5 oz) shelled pistachios
- ¼ cup (2 fl oz) extra-virgin olive oil
- Lemon wedges
- 1Line the roasting pan with baking parchment paper.
- 2Rinse the cavity of the snapper under cold water and pat dry with paper towel. Make 3 shallow cuts into the thickest part of both sides of the fish.
- 3Remove the fronds from the fennel and set aside. Using a mandolin, thinly slice the fennel bulbs. Fill the cavity of the snapper with sliced fennel, lemon and herbs then lay the remaining over the bottom of the lined roasting pan.
- 4Season both sides of the fish with salt and pepper. Place the snapper over the fennel mixture in the roasting pan.
- 5Put the pistachios, fennel fronds and 2 tablespoons of oil in a food processor. Process for 15-20 seconds until chopped with some larger nuts remaining. The mixture should just hold together. If too dry, add a little more oil and pulse again.
- 6Press the pistachio mixture over the top of the fish to create a crust. Drizzle with the remaining oil.
- 7Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/ CONVECTION/350°F/35 minutes.
- 8Once preheated, put the snapper in the oven and bake for 35 minutes.
- 9Remove the snapper from the oven. Using the tip of a knife, make an incision near the head of the fish into the flesh. The flesh should be white, tender and coming away from the bone and the crust should be firm.
- 10Transfer the snapper and fennel to a serving platter. Serve with aioli and lemon wedges.