How To Make Whole Baked Fish with Fennel, Chilli & Lemongrass
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Serves:
Ingredients
- 1 whole fish (such as snapper or sea bass), cleaned and scaled
- 2 tablespoons olive oil
- 1 fennel bulb, thinly sliced
- 2 red chilies, sliced
- 2 lemongrass stalks, bruised and chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Make three diagonal cuts on both sides of the fish.
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Rub the fish with olive oil and season with salt and pepper.
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In a large baking dish, arrange the fennel, chilies, lemongrass, garlic, and ginger.
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Place the fish on top of the vegetables and drizzle with soy sauce and lime juice.
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Bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
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Serve the whole baked fish with the fennel, chili, and lemongrass mixture on top.
Nutrition
- Calories : 250kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 50mg
- Sodium : 300mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 30g
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