1.5 kg snapper (I used 2 snappers, each about 0.6 kg)
Extra virgin olive oil
Salt and pepper
Several sprigs wild fennel (I just used the ordinary, tame fennel)
1 lemon
2 medium leeks, quartered lengthwise, sliced into 2cm pieces
3 medium carrots, peeled, cut into 2cm dice
3 medium potatoes (desiree, nicola or other yellow-fleshed variety), cut into 2cm dice
1/2 cup good quality tomato pasta sauce or drained crushed tinned tomatoes
1/2 cup dry white wine
Use an oven-proof flat dish that will hold both the snapper and vegetables, and can be brought to the table. Pour in a thin film of extra virgin olive oil.
Wipe fish inside and out with damp paper towels. Score skin on one side to allow even heat penetration. Brush fish with extra virgin olive oil. Salt and pepper inside and out. Rub with fennel stalks so seeds fall onto oil skin (okay, tame fennel is de-seeded, so I just sprinkled some dry fennel seeds on the top) and tuck the rest of the herb inside the cavity.
Cut 3 slices of lemon, quarter each slice, and tuck into score marks. Squeeze the rest of the lemon over the fish and then cut spent lemon into 2-3 pieces and place in the cavity. Transfer fish to oiled baking dish (or if you're me you had it in there before).
Preheat oven to 200 C.
In a separate, heavy-based frying pan cook leeks and carrot in extra virgin olive oil, covered, on moderate heat. Stir from time to time. It may take 20 minutes for the vegetables to be just tender.
Cover potatoes with cold water and bring to boil. Cook for 5 minutes, drain, dry with a cloth. Toss in 2 teaspoons of extra virgin olive oil.
Scatter leeks and carrots around the fish. Scatter potatoes on top of the leeks and carrots. Season vegetables lightly. Mix tomato and wine, pour around the fish.
Drizzle with oil if you like, cover with aluminum foil, bake for 25 minutes. Remove foil for last 10 minutes.
Serves 4.
From a recipe by Stephanie Alexander
