Try something new this Christmas with our whole glazed snapper recipe.
Preheat oven to 180.
For the glaze, combine all the ingredients in a bowl.
Using a sharp knife remove the head of the snapper (you can ask your fishmonger to do this). Use kitchen scissors to remove the fins from the fish and discard.
Score the snapper on both sides. Place half the bay leaves inside the snapper then tie the snapper with string to keep belly closed.
Line a baking tray with baking paper. Layer the orange, fennel, onion and remaining bay leaves. Scatter over fennel seeds, chilli flakes and season. Lay on the snapper.
Brush the snapper on both sides with the glaze then roast for 45 minutes, basting often.
Remove string from fish and serve fish on a platter with the roasted vegetables and orange slices and any cooking juices.
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