Oven Poached Red Snapper With Vegetables

This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 1⁄2 lbs red snapper, whole (or fillets)
• 1⁄2 cup zucchini, sliced thin
• 1⁄2 cup  yellow squash, sliced thin
• 8  sprigs mint
• 2  cups  fish stock
• 1  cup dry white wine
• 2  tablespoons butter
• 4  tablespoons olive oil
• 1  ounce lemon juice
• 1  tablespoon of fresh mint
•  salt & freshly ground black pepper

Directions

1. Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
2. Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
3. Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.