Baked Red Snapper with Fennel and Olives recipe

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Ingredients

1 red onion
1 fennel bulb
2 ribs celery
½ cup pitted olives
2 tablespoons olive oil
1 pinch salt
1 lemon, zested and sliced
1 pound red snapper fillets
½ cup dry white wine
2 tablespoons olive oil
3 tablespoons butter, cut into small pieces

Nutrition Info

394.9 calories
carbohydrate: 12.7 g
cholesterol: 64.5 mg
fat: 25.8 g
fiber: 4.6 g
protein: 25.1 g
saturatedFat: 7.9 g
servingSize: -
sodium: 365.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade, process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.

  2. Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.

  5. Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.

Recipe Yield

4 servings

Recipe Note

Light flavorful red snapper dish that is great with potato cauliflower mash.

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