Red Snapper with Fennel Salad
Serves 420 mins prep30 mins cook
A colorful and light dish featuring red snapper paired with a refreshing salad made of shaved fennel, capsicum, radish, and micro cilantro. The dish is complemented by crispy Japanese sweet potato fries seasoned with za’atar, served with a lemon and za’atar aioli for dipping.
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What you need
Instructions
1: Preheat the oven for the sweet potatoes. 2: Slice the Japanese sweet potatoes into fries and season with salt, pepper, za’atar, and parsley. 3: Bake the sweet potato fries until crispy. 4: Thinly shave the fennel and combine with capsicum, radish, and micro cilantro to make a salad. 5: Prepare a simple aioli by mixing lemon juice with za’atar. 6: Plate the red snapper on top of the sweet potato fries and serve with the fennel salad and lemon za’atar aioli.View original recipe