Red Snapper in the oven with potato kebabs

A recipe for red snapper prepared in papelotes, accompanied by delicious potato skewers and cherry tomatoes.

INGREDIENTS

1 bulb fennel

1 c. chopped beef soup

2 garlic cloves

1 orange

½ red chilli

2 c. olive oil soup

2 medium snapper

2 c. coffee salt + 1 c. tea

16 boiled potatoes

16 cherry tomatoes

PREPARATION

1. Remove the green leaves to the fennel bulb, chop them finely and wrap them with the stem.

2. Crush the garlic cloves, finely chop them and mix them with the herbs prepared.

3. Add a little of the zest of the orange peel, the chilli, cleaned seeds and cut into pieces and a tablespoon of olive oil. Reserve.

4. Preheat the oven to 180 ° C in the grill function.

5. Pour the fish in water, rinse them and make two incisions on the loins on both sides with a sharp knife.

6. Season inside and outside with two teaspoons of salt and place each on an aluminum foil, brushing them inside and out with the prepared mixture.

7. Wrap the fish in the aluminum foil and grill in the oven about 12 minutes on each side.

8. Laminate the fennel bulb and arrange the pieces, alternately, with boiled potatoes and cherry tomato, on eight small skewers.

9. Place in the oven, grilling, next to the fish. Turn occasionally and brush frequently with the rest of the oil seasoned with the remaining salt.

10. Follow the fish with the skewers and the cut orange in half slices.