at the local fish market and farm stall!
This is what I did yesterday! I came back home with a freshly caught
red snapper, organic lemons, a head of crispy frisee salad, grapefruit,
bloody orange and red sweet strawberries!
These are the perfect ingredients for a light Sunday lunch!
RED SNAPPER IN PAPILLOTE
Ingredients:
a big piece of red snapper fillet serving 4 people
1 organic lemon
black pepper
salt
1 inch fresh ginger
2 sprigs of fennel green top
1TBS parsley leaves
olive oil
2 cloves of garlic or 2 scallions
Put fish fillet on a big piece of parchment paper.
Season with salt, pepper and oil, then cover with lemon rounds,
ginger and garlic slices, fennel green sprigs and parsley.
Close the parchment paper forming a parcel and bake in oven at 375 F
(180 C) for about 25 minutes.
Open parchment and leave in oven for few minutes.
Serve with a salad.
FRISEE AND CITRUS SALAD
Ingredients:
Half head of frisee salad
1 bloody orange
half grapefruit
half fennel bulb
1/2 cup peeled almonds
Wash salad and slice leaves in halves.
Peel orange and grapefruit with a knife to eliminate also the white skin.
Slice them in small pieces.
Wash fennel and cut in small cubes.
In a pan toast almonds for few minutes and cool them down.
Prepare a vinaigrette.
In a bowl mix together juice of half lemon and half grapefruit,
1/4 cup of olive oil,1 tsp honey, 1 pinch of salt, pepper,
1 TBS finely chopped parsely.
Whisk mixture well till creamy.
Mix all salad ingredients and toss them with vinaigrette.
End lunch with fresh strawberries dipped in sugar (only for this special occasion!).
