Ramp Vinegar with Whole Roasted Snapper, Fennel & Lemon
Hot Tropical Summer
1 Whole medium snapper, scaled and gutted
1 Lemon cut into thin rounds
½ bunch of Thyme picked
Ramp Up Ramp Vinegar
Extra Virgin Olive Oil
Salt & Pepper
Score three cuts on either side of the fish with a sharp knife. Rub the snapper all over with olive oil and season with salt and pepper.
Pick the fennel fronds and thinly slice the fennel bulb.
Push thyme and fennel fronds into the scores on either side of the skin, making sure they are full with herbs.
Place some fennel, lemon slices and thyme into the cavity of the fish and the remainder on to a baking dish. Carefully place the fish in the baking dish on top of the lemon and fennel and generously top with a good splash of olive oil.
Roast in a 400F oven for approximately 15 minutes or till flesh can be pulled off the bone.
Remove the fish from the oven and generously splash with Ramp Up Ramp Vinegar.
Serves - 2 - 4
Black Garlic Vinegar with Smashed Cucumber Salsa - Recipe coming soon