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Oven Roasted Red Snapper with Lemon Tomatoes and Basil

2 sm Red snapper; abt 1 lb
1 Fennel bulb
2 lg Tomatoes
2 Lemons
1 Sprig basil
1 c Chicken broth
Salt; to taste
Freshly-ground black pepper; to taste
2 oz Olive oil


Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin. On the bottom of a long gratin dish place the sliced fennel, cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degree oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as is.


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