Whole Vermilion Snapper with Fennel and Blood Oranges #FreakyFruitsFriday #MelissasProduce #Sponsored

This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,

but all opinions are honest and they are my own. This page may contain affiliate links.

You can read more about this #FreakyFruitsFriday challenge in my Spicy Prawn and Freaky Fruits Noodle Salad recipe post from last Friday. But the Enthusiastic Kitchen Elf could not be swayed from his idea of roasting a whole fish with the blood oranges. Okay, fine. Before I get to our recipe, though, please see the list of the other creations today...

• Cast Iron Blood Orange Chicken Thighs by Amy at House of Nash Eats
• Chocolate Cupcakes with Dragonfruit Frosting by Heather at Hezzi-D's Books and Cooks
• Cinnamon Pancakes with Blood Orange Syrup by Terri at Our Good Life
• Dragon Fruit & Papaya Pico de Gallo by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Freaky Blood Orange Sangria by Anne at Simple and Savory
• Passion Fruit Zombie by Sue at Palatable Pastime
• Sauteed Chayote Squash, Onions, Garlic and Rosemary by Ellen at Family Around the Table
• Seafood Stuffed Chayote Squash by Wendy at A Day in the Life on the Farm
• Tex-Mex Sheet Pan Breakfast by Carlee at Cooking with Carlee
• Whole Vermilion Snapper with Fennel and Blood Oranges by Camilla at Culinary Adventures with Camilla

Today's Freaky Fruit: Blood Oranges

In my mind, there's nothing really freaky about the blood orange, besides the name. These are usually slightly smaller than the average orange with skin that might have darker red blotches. The pulp can be deep pink to crimson, but it can also just have streaks of color interspersed with a typical orange flesh. They are also, at least in my experience, sweeter than regular oranges.

Whole Vermilion Snapper 

with Fennel and Blood Oranges

Ingredients serves 3 to 4

• 2 whole vermillion snapper, approximately 1-1/2 pounds each, scaled and gutted
• 4 blood oranges, 2 thinly sliced + 2 supremed
• juice from 1 blood orange
• 1 fennel, trimmed and thinly sliced  (approximately 1-1/2 C, divided)
• 1 onion, peeled and thinly sliced (approximately 1-1/2 C)
• 4 T olive oil + more for salad
• 1 t fennel pollen, divided
• freshly ground salt
• freshly ground pepper

Procedure

In a mixing bowl, toss together onions and 1 C sliced fennel. Preheat the oven to 400 degrees F. Lay out the whole fish on silicone mat or parchment-lined baking sheets. Sprinkle the inside of the cavity with salt, pepper, and 1/2 t fennel pollen. Stuff the cavity with the onion-fennel mixture and blood orange slices.

Lay more of the fennel-onion on top and cover with a slice or two of blood orange. Drizzle olive oil over the top. Sprinkle with freshly ground pepper.

Roast in the oven for 20 minutes. The fish is done with the flesh in the thickest part has turned opaque. While the fish cooks, mix remaining 1/2 C sliced fennel with blood orange juice and a splash of olive oil. Toss to coat and season, to taste, with salt and pepper.

To serve, move whole fish to a platter. Add fennel salad to the sides and top with supremed blood orange segments. Serve immediately.

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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.