Red Snapper À La Niçoise
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Olive Oil1 cup
Olive (niçois)2 tbsps
Capers (drained)2 tbsps
Parsley (chopped fresh)1 tbsp
Lemon Peel (grated)1 cup
Chicken StockDirections:
1
Preheat oven to 400°F
2
Heat 3 tablespoons oil in heavy large skillet over medium heat
3
Add fennel; cook until almost tender, stirring occasionally, about 15 minutes
4
Season to taste with salt and pepper
5
Transfer fennel to bowl (do not clean skillet)
6
Heat 1 tablespoon oil in same skillet over high heat
7
Add tomatoes and next 6 ingredients; sauté 2 minutes
8
Mix in stock
9
Spoon half of fennel into 15 x 10 x 2-inch glass baking dish
10
Top with fish, then remaining fennel
11
Spoon tomato mixture over
12
Bake until fish is just opaque in center, about 20 minutes
13
Preheat oven to 400°F
14
Heat 3 tablespoons oil in heavy large skillet over medium heat
15
Add fennel; cook until almost tender, stirring occasionally, about 15 minutes
16
Season to taste with salt and pepper
17
Transfer fennel to bowl (do not clean skillet)
18
Heat 1 tablespoon oil in same skillet over high heat
19
Add tomatoes and next 6 ingredients; sauté 2 minutes
20
Mix in stock
21
Spoon half of fennel into 15 x 10 x 2-inch glass baking dish
22
Top with fish, then remaining fennel
23
Spoon tomato mixture over
24
Bake until fish is just opaque in center, about 20 minutes