BAKED SNAPPER WITH LEMON-ROASTED POTATOES AND FENNEL CHILI RELISH 2 x 750g snappers, cleaned and dried Sea salt 2 fennel tops, sliced 1 lemon, finely sliced 1/4 cup olive oil Freshly ground black pepper TO SERVE Lemon-roasted potatoes (recipe follows) Fennel chili relish (recipe follows)

Preheat the oven to 350°F. Score 2-3 deep cuts in each side of the fish at the thickest part. Rub the cavities of the snapper with salt and place fennel tops and lemon inside. Rub the fish with one-third of the olive oil.

Place the remaining oil in a baking tray and lay the fish on top. Bake for 20-25 minutes. Spoon fennel chili relish on top of the fish and grind over black pepper before serving.

Serves 4.

LEMON-ROASTED POTATOES

750g sweet potatoes, unpeeled and sliced in half lengthways
1 lemon, finely sliced
2 bay leaves (optional)
Sea salt
Freshly ground black pepper
3 cloves garlic, unpeeled, crushed with the side of a knife
1/4 cup olive oil

Preheat the oven to 350°F. Place all ingredients in a bowl and toss until potatoes are coated in oil. Spread in a baking dish and cover with foil. Bake for 20 minutes. Remove foil and bake a further 20 minutes or until golden brown. Serve with freshly ground black pepper.

FENNEL CHILI RELISH

1 fennel bulb, finely chopped to 5mm dice
2 red chilies, finely chopped
Juice of 1 lemon
1/4 cup parsley, finely chopped
3 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

Place all ingredients in a bowl and stir to combine.

Bills - Breakfast, Lunch + Dinner, Bill Granger