Baked Red Snapper With Winter Vegetables

Preparation:

Preparation: Clean all the vegetables: trim the fennel, discarding the more fibrous outer leaves; peel the turnip; peel the pumpkin slice and remove the seeds; trim the celery stalk and the leek; peel the shallot. Cut all the vegetables into regular pieces and blanch for 3 minutes in plenty of salted water. Drain them and let them cool. Eviscerate the red snapper by slicing it open from the gills to the anal cavity. Scale it, wash it, pat it dry with a double sheet of kitchen paper, then season it, inside and out, with a pinch of salt, a generous grind of pepper and chopped parsley. Engrave it with a zig-zag cut to facilitate cooking, arrange it, with the engraved side facing upwards, on an oiled plate, sprinkle it with the blanched vegetable mixture, season everything with salt, pepper, 3 tablespoons of oil, half a glass of wine and put in the oven at 200 degrees for 25-30 minutes, covering the preparation with aluminum foil if, halfway through cooking, the vegetables turn out to be too colorful. Transfer the red snapper and its savory sauce to a hot serving dish and serve immediately.