Whole Roasted Snapper with Citrus, Red Pepper and Olive Relish

Ingredients

For the relish:

• 1 small blood orange

• 1 small lemon

• ½ cup Lindsay Organic Pitted Green Olives, thinly sliced

• ¼ cup roasted red pepper, chopped

• 2 tablespoons chopped parsley

• 1 teaspoon minced garlic

• 1/4 cup extra virgin olive oil

• Kosher salt

• Freshly cracked black pepper

For the fish:

• One 2 pound whole snapper, cleaned

• ½ blood orange, sliced ½ lemon, sliced

• 2 fresh bay leaves

• 2 sprigs fresh oregano

• 1 bulb fennel, sliced

• 2 tablespoons extra virgin olive oil

• Kosher salt

• Freshly cracked black pepper

Cooking Directions

1. Using a microplane, remove the zest from the blood orange and lemon. Using a sharp knife, peel the bitter white pith from the oranges and lemon. Working over a bowl, cut in between the membranes to release the sections.

2. Add the grated orange and lemon zests, olives, red pepper, parsley, garlic, olive oil to the bowl. Squeeze the juice from the segmented citrus. Season with salt and pepper and toss gently.

3. Position a rack in the center of the oven and heat the oven to 425 degrees F.

4. Cut away the fennel stalks close to where they connect to the bulb and reserve the fennel fronds. Cut the bulb in half and trim away the bottom of the bulb. Cut the halves into 1/2-inch wedges.

5. Add the fennel to a 12-inch cast-iron skillet, toss with 1 tbsp olive oil and season with salt and pepper.

6. Rinse the fish under cold water and pat dry. Place the fish on a clean work surface and make 2 or 3 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.

7. Season the cavity of the fish with salt and pepper and stuff with the citrus wheels and 2 sprigs of fresh oregano. Drizzle the outside of the fish with oil and season with salt and pepper.

8. Lay the fish in the skillet on top of the fennel. Roast until the flesh of the fish just flakes, about 25-30 minutes or an internal temperature of 140 degrees F. Transfer the fish and roasted fennel to a platter and spoon the relish over the fish. Garnish with the reserved fennel fronds. Serve immediately.