SNAPPER WITH FENNEL AND ORANGE SALAD

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.