Compiled and intro by Sarah Lang
Recipe supplied by Annie Smither

We absolutely love Annie Smithers' cooking and her recipes are always generous, easy to follow and full of flavour. Annie lends us her wonderful whole roasted snapper dish for Summer to showcase the new potatoes, fennels and herbs of the season. A great dish for the upcoming balmy evenings.

1 WHOLE SNAPPER, 2 KG

400G CHAT POTATOES, HALVED

SALT AND FRESHLY GROUND BLACK PEPPER

3 SMALL FENNEL BULBS, SLICED INTO ROUNDS

2 MEDIUM LEMONS, SLICED INTO ROUNDS

2 CLOVES GARLIC, SLICED

1/2 BUNCH THYME SPRIGS

1/2 BUNCH DILL SPRIGS

4 OR 5 BAY LEAVES

EXTRA VIRGIN OLIVE OIL

Preheat oven to 220°C. Lightly score the skin of the fish; don't cut too deep into the flesh. Arrange fish and potatoes on a large baking tray. Season fish cavity with salt and pepper to taste, then fill with half the fennel slices, half the lemon slices, and a little each of the garlic, thyme and dill. Scatter bay leaves and the remaining fennel and lemon slices, garlic, thyme, and dill over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper. Roast fish until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving. To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.