Baked Red Snapper with Fennel and Olives recipe
All Recipes Seafood Fish
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 caloriescarbohydrate: 12.7 gcholesterol: 64.5 mgfat: 25.8 gfiber: 4.6 gprotein: 25.1 gsaturatedFat: 7.9 gservingSize: -sodium: 365.5 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Red Snapper with Fennel and Olives
Directions
-
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.
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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.