Baked Snapper With Fennel And Salsa Verde Recipe

Ingredients For Baked Snapper With Fennel And Salsa Verde Recipe

• 1.5 kilogram Whole snapper
• 2 Lemons, thickly sliced
• 3 Baby fennel bulbs, trimmed and cut into wedges
• As required Salt and cracked black pepper
• 3 cup Mixed fresh herbs, such as flat leaf parsley, dill, basil, chives
• 2 teaspoon Dijon mustard
• 1 teaspoon Finely grated lemon rind
• 1 Clove Garlic, Crushed