07 August 2014,14:27 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Brush both sides of the fish with oil and cut three slits in the sides of each. Sprinkle with a little of the lemon juice, reserving the rest.
  • Slice the fennel in half and remove the cores. Slice thinly. Also slice the green tops and chop the feathery herb to use in the dressing.
  • Peel the oranges, removing all the white pith.
  • Cut the oranges into segments. Peel and segment over a bowl to catch the juice.
  • Add lemon juice to any orange juice collected in the bowl. Add the oil, salt, pepper and a pinch of sugar, if necessary.
  • Mix well and add the fennel, green herb tops and orange segments, stirring carefully. Grill the fish 3-5 minutes per side, depending on thickness. Serve the fish with the heads and tails on, accompanied by the salad. 


  • Sesame Oil for frying
  • 6 even-sized red snapper, cleaned, heads and tails on
  • 3 heads fennel
  • 4 oranges
  • Juice of 1 lemon
  • 3 tablespoons sesame oil
  • Pinch sugar, salt and black pepper

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