Red Snapper With Fennel And Garlic
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil3 tbsps
Garlic (minced)1 cup
Parsley (chopped fresh)1
Salt1 cup
White Wine (dry)2 tbsps
Lemon JuiceDirections:
1
Preheat an oven to 300 degrees F (150 degrees C)
2
Spray a 9x13 inch baking dish with cooking spray
3
Heat 4 tablespoons of olive oil in a skillet over medium heat
4
Stir in 3 cloves minced garlic, fennel, and minced shallot
5
Cook and stir until the fennel has begun to soften, about 5 minutes
6
Remove from heat
7
Transfer vegetables to a bowl, and stir in chopped parsley
8
Reserve cooking oil
9
Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture
10
Use kitchen twine to tie the snapper together in three places
11
Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil
12
Sprinkle with 3 tablespoons of garlic
13
Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes