Baked Snapper with Pistachio Crust
1 hr 5 mins total time
30 mins active time
- 1 (23 oz) medium whole snapper
cleaned and scaled
- 2 small fennel bulbs
- 1 medium lemon
- ¼ cup (¼ oz) loosely packed dill
- ¼ cup (¼ oz) firmly packed flat-leaf parsley leaves
- ¼ cup (¼ oz) firmly packed cilantro leaves
- 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 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 snapper.
- 3Remove the fronds from the fennel and set aside. Using a mandolin, thinly slice the fennel bulbs.
- 4Fill the cavity of the snapper with some of the fennel, lemon and herbs. Arrange the remaining fennel, lemon and herbs over the bottom of the prepared pan. Season both sides of the snapper with salt and pepper. Place the snapper on the fennel mixture in the roasting pan.
- 5Put the pistachios, fennel fronds and 2 tablespoons of the oil in a food processor. Process for 15-20 seconds until chopped with some larger nuts remaining. The mixture should just hold together when you squeeze it in the hand. If the mix is too dry, add a little more oil and pulse again.
- 6Press the pistachio mixture over the top of the snapper 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 pulling 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.