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Red Snapper with Fennel and Garlic
Red Snapper with Fennel and Garlic
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Red snapper stuffed with shallots and fennel, baked with white wine and lemon until flaky.
Ingredients:
  • 0.33300000429153 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 bulb fennel, thinly sliced
  • 1 shallot, minced
  • 0.5 cup chopped fresh parsley
  • 1 (4 pound) whole red snapper
  • salt and pepper to taste
  • 0.25 cup dry white wine
  • 2 tablespoons lemon juice
  • 3 tablespoons minced garlic
Instructions:
  • Preheat your oven to a cozy 300 degrees F (150 degrees C) and spritz a 9x13 inch baking dish with cooking spray.
  • In a skillet over medium heat, warm up 4 tablespoons of olive oil. Add 3 cloves of minced garlic, fennel, and minced shallot. Sauté until the fennel starts to soften, around 5 minutes. Remove from heat and transfer the vegetables to a bowl. Mix in chopped parsley and set aside the cooking oil.
  • Season the fish generously with salt and pepper before filling the snapper with the flavorful fennel mixture. Secure the fish using kitchen twine at three spots. Transfer the snapper to the baking dish and top it with white wine, lemon juice, and reserved oil. Finish by sprinkling 3 tablespoons of garlic over the fish.
  • Cook the fish in the preheated oven until it turns opaque and flakes easily with a fork, approximately 20 minutes.

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