Red snapper roasted in a baking sheet

Cooking time:

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40 minutes

Servings:

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4

Ingredients:

• 1 big red snapper or 2-3 medium size ones
• 70 ml of olive oil
• 110 gr of fennel cut into thin slices
• 140 gr of onion cut into half thin rings
• 1 medium size tomato cut into slices
• ½ a lemon cut into slices

For the sauce:

• 300 ml of olive oil
• 80 ml of lemon juice
• 1 teaspoon of salt
• ½ a teaspoon of pepper
• 1 tablespoon of mayonnaise

For the pocket:

• Baking sheet
• 100 gr of flour
• 260 ml of water

Preparation:

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Take the fish out of the bag and place it in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fish is thawed after regaining its elasticity.

Execution:

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Clean and scale the fish, rinse well and let to drain in a strainer. Salt the fish on both sides and inside.

Prepare the pocket: In a bowl add the flour and the water and stir, creating a thick mix. Cut a piece from the baking sheet big enough to cover the fish and allow 10 extra centimeters on each side. Place the sheet over the pan and fold its oblong side. Spread the mix of flour and water and fold the three sides, leaving one of the oblong sides open.

Make an incision along the back of the fish and place them in the pocket so that they face each other. On top of them spread the rest of the ingredients; the olive oil, the fennel, onion, tomato and lemon juice.

Seal the envelope with the flour and water mix, by closing the open side and securing it tight.

Bake in a preheated oven at 190°C for 35 minutes.

Prepare the sauce: Place all the sauce ingredients in the food processor until it becomes a smooth creamy mixture.

Serve the fish with all the ingredients and pour the sauce over.