PETE EVANS
Crispy Skinned Snapper with Braised Fennel
SERVES: 4
Snapper is one of my all-time favourite fish to cook. It’s so versatile, quick to cook, is a fish that is mostly wild-caught, and you can get it pretty much anywhere. The secret to the crispy skin is to dry the fish with a paper towel and then liberally season with salt. Here I pair it with braised fennel for a delicious keto meal.
INGREDIENTS:
70 ml melted coconut oil or good-quality animal fat2 fennel bulbs, cut into 1 cm thick slices, along with fronds150 ml Fish or Chicken Bone Broth plus extra water if neededsea salt and freshly ground black.pepper4 x 160 g snapper fillets, skin on, pin-boned1 tablespoon
