Snapper with Pistachio Crust

Instructions

• 1

  Line the roasting pan with baking parchment paper.

• 2

  Rinse the cavity of the snapper under cold water and pat dry with paper towel. Make 3 shallow cuts into the thickest part of both sides of the fish.

• 3

  Remove the fronds from the fennel and set aside. Using a mandolin, thinly slice the fennel bulbs. Fill the cavity of the snapper with sliced fennel, lemon and herbs then lay the remaining over the bottom of the lined roasting pan.

• 4

  Season both sides of the fish with salt and pepper. Place the snapper over the fennel mixture in the roasting pan.

• 5

  Put the pistachios, fennel fronds and 2 tablespoons of oil in a food processor. Process for 15-20 seconds until chopped with some larger nuts remaining. The mixture should just hold together. If too dry, add a little more oil and pulse again.

• 6

  Press the pistachio mixture over the top of the fish to create a crust. Drizzle with the remaining oil.

• 7

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/ CONVECTION/350°F/35 minutes.

• 8

  Once preheated, put the snapper in the oven and bake for 35 minutes.

• 9

  Remove the snapper from the oven. Using the tip of a knife, make an incision near the head of the fish into the flesh. The flesh should be white, tender and coming away from the bone and the crust should be firm.

• 10

  Transfer the snapper and fennel to a serving platter. Serve with aioli and lemon wedges.