Snapper with roasted vegetables

Snapper with roasted vegetables



1.Preheat the oven to 200°C/180°C fan-forced.
2.Heat oil in a large flameproof baking dish over a medium heat. When hot, add the garlic, fennel, parsnips and carrots. Cook for 3-4 minutes, shaking the pan so as to brown the vegetables on all sides. Add the truss tomatoes to the pan. Pour over the stock; bring to the boil. Transfer the baking dish to the oven and roast, uncovered, for 35 minutes.
3.Meanwhile, wrap each fish fillet with a piece of prosciutto.
4.Remove vegetables from the oven and sit the fish fillets on top. Return to the oven and roast for a further 10-15 minutes, depending on the thickness of the fish.
5.Transfer the fish to 4 warm serving plates. Arrange the vegetables and drizzle with the baking juices. Scatter with the fennel tops and serve with lemon wedges.

Not suitable to freeze or microwave.


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