Red Snapper with Fennel
- 100 g red snapper (or any white fish)
- Fennel (allowed portion) cut into 3 cm pieces
- 2 tsp fresh ginger
- 1 tsp pepper
- Place fish in shallow dish.
- Squeeze lemon juice in small bowl, stir in ginger & pepper.
- Pour on fish and marinate in refrigerator for 2 hours.
- Remove fish from marinade and place in glass baking dish, place chopped fennel on top.
- Cover dish with lid or aluminium foil and bake at 350°F/175°C for 20-30 minutes or until fish flakes.