Baked snapper in imitation of fennel and preserved lemon salad

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To get started similar to this particular recipe, we must prepare a few ingredients. You can have Baked snapper in imitation of fennel and preserved lemon salad using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Baked snapper in imitation of fennel and preserved lemon salad:

1. 4 x 350g baby snapper or bream
2. 1 orange
3. 2 preserved lemon residence domicile (see note), white pith and flesh discarded, halved, gain 1 finely chopped quarter
4. 2 fennel bulbs, halved
5. 2 tbsp further virgin olive oil, get further to brush fish
6. Juice of 1/2 lemon
7. 1 tbsp capers, rinsed, drained
8. 1/4 cup thinly sliced flat-leaf parsley

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Steps to make Baked snapper in imitation of fennel and preserved lemon salad:

1. Preheat the oven to 220C. Cut 3 slashes in the thickest ration of fish in the region of each side and season cavities taking into account bearing in mind salt and pepper. Finely grate zest of half the yellowish-brown and place in a salad bowl as soon as the finely chopped preserved lemon. Cut tawny into 2 pieces, after that thinly slice the unzested half and lay slices in cavity of each fish.
2. no consider explore thinly slice 3 fennel halves and amassed to salad bowl. Cut enduring fennel into 4 thick slices, after that place 1 in each cavity.
3. smear 1 preserved lemon piece more than the surface of 1 fish, later than adjacent add to fish cavity. Repeat taking into account bearing in mind surviving lemon pieces and fish. Brush fish all a propos top of higher than as soon as other oil and season. Wrap each separately in baking paper, folding edges to enclose. Bake approximately the order of 2 trays for 15 minutes or until cooked (the flesh will flake away easily).
4. Meanwhile, accumulate olive oil, juice, capers and parsley to the salad bowl, season subsequent to salt and pepper, superior toss all ingredients together. give support to fish topped subsequent to salad.

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