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Red Snapper with Fennel and Garlic

Red Snapper with Fennel and Garlic

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
IMANKAY

IMANKAY

Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 63.3 g
  • 127%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
  3. Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
  4. Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
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Reviews

Mary Hopkinson
11

Mary Hopkinson

5/11/2010

This recipe is perfect! Really balanced the flavor of the snapper without overpowering. Too subtle for any other meat, but great with a snapper or even a salmon. The fennel is a GREAT addition to this stuffing. When I was sauteing it made my whole kitchen smell wonderful! If you can't find a fennel bulb in your supermarket (I couldn't) it's perfectly acceptable to use a teaspoon of fennel seeds and add a 1/2 cup additional parsley instead. My only criticism is the time/temp for baking. I put the oven on 300 and after 20 min the fish was barely warm! After another 20 min on 350 I finally stuck it in the broiler for 10 min, and that was perfect. You'll have to experiment with the temp to get it right, but I recommend finishing it off in the broiler so it crisps up nice.

doylehr
2

doylehr

11/24/2010

Only okay. It was very subtle, needed lots of salt, had to increase the cooking time from 20 to 25 minutes. Not a keeper for me.

earthdriven
0

earthdriven

3/27/2013

My first time cooking whole red snapper and it was phenomenally delicious!

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