Vivaneau Rouge Rôti avec Fenouil et Tomates Red Snapper Baked with Fennel and Tomatoes
Ingredients
- 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
Instructions
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