RED SNAPPER STUFFED WITH BRAISED FENNEL,
LEEKS, ONIONS AND CELERY

About 5 tablespoons olive oil, divided
1 fennel bulb, cut in 1-inch julienne strips
2 leeks, washed well, use white and light green parts cut in 1-inch julienne strips
1 yellow onion, cut in 1-inch julienne strips
4 stalks celery, cut in 1-inch julienne strips
1/2 cup white wine
Sea salt
2 to 3 snappers, about 2 3/4 pounds each, gutted but left whole
2 tablespoons lemon juice
A few grindings of black pepper
1 teaspoon za'atar (see note)
1 teaspoon ground sumac
1 diced preserved lemon (see note)

Preheat oven to 425 degrees F.

Heat 2 tablespoons oil in a medium frying pan over medium heat and saute fennel, leek, onion and celery strips until soft.

Add wine, bring to a boil and reduce liquid for a minute or two. Add sea salt to taste.

Stuff snappers with sauteed vegetables and wrap each fish in kitchen twine. Place them side by side in a 9- by 12-inch baking pan and sprinkle with the remaining olive oil, lemon juice, ground pepper, za'atar and sumac, and toss the preserved lemon on top.

Bake about 25 minutes, or until cooked through. Remove twine and transfer fish to a large platter for serving.

Note: Za'atar, a Middle Eastern spice combination of wild oregano or thyme, sesame seeds, salt and/or sumac, is available at many supermarkets and all Middle East grocery stores. A lemon can be substituted for preserved lemon.

Servings: 6 to 8
Adapted from source: The New American Cooking by Joan Nathan