Name: Roast snapper with mandarin and fennel sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 sides pink snapper (about 450gm each), skin on, pin-boned; 2 tbsp olive oil, plus extra to serve; Finely grated rind of 1 mandarin and ½ lemon, plus lemon juice to serve; Thinly shaved fennel, to serve; Garlic mash; 750 gm floury potatoes, such as sebago, coarsely chopped; 200 ml pouring cream; 50 gm butter, diced; 1 garlic clove, finely chopped; Mandarin and fennel sauce; ½ tsp fennel seeds; 100 ml mandarin juice; 75 ml lemon juice; 130 gm chilled butter, diced; 2 mandarins, peeled and coarsely chopped; 1 lemon, segmented; Fronds reserved from fennel bulb

Roast snapper with mandarin and fennel sauce

Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).

Serves 4

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Fish and citrus are a no-brainer, although lemon and lime are the more usual pairings. Here, mandarins in a buttery sauce prove to be more than up to the job.

Ingredients

2 sides pink snapper (about 450gm each), skin on, pin-boned

2 tbsp olive oil, plus extra to serve

Finely grated rind of 1 mandarin and ½ lemon, plus lemon juice to serve

Thinly shaved fennel, to serve

Garlic mash

750 gm floury potatoes, such as sebago, coarsely chopped

200 ml pouring cream

50 gm butter, diced

1 garlic clove, finely chopped

Mandarin and fennel sauce

½ tsp fennel seeds

100 ml mandarin juice

75 ml lemon juice

130 gm chilled butter, diced

2 mandarins, peeled and coarsely chopped

1 lemon, segmented

Fronds reserved from fennel bulb

Method

Main

1.For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes). Drain and return to pan to steam dry. In a separate saucepan, bring cream, butter and garlic to a simmer, then add to potato and mash until smooth. Season to taste.

2.Meanwhile, preheat oven to 200C. Place snapper skin-side down on a large roasting tray lined with baking paper. Drizzle with oil, scatter with mandarin and lemon rinds and season to taste. Roast until cooked through (8-10 minutes).

3.For mandarin and fennel sauce, heat a large frying pan over medium-high heat, add fennel seeds and dry-roast until fragrant (30 seconds). Add mandarin and lemon juice, and season to taste. Bring to the boil, then, whisking constantly, add butter a piece at a time, whisking until thick and smooth before adding next cube. Add mandarin and lemon pieces and fennel fronds and simmer to warm through.

4.Toss fennel in a bowl with extra olive oil and extra lemon juice to taste, and season. Scatter snapper with fennel, spoon mandarin sauce on top and serve with garlic mash.

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

Related stories