Baked Red Snapper with Fennel and Olives
Share recipe
Description
Light flavorful red snapper dish that is great with potato cauliflower mash.
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
Directions
- 1. 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.
- 2. 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.
- 3. Preheat the oven to 350 degrees F (175 degrees C).
- 4. 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.
- 5. 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.
Nutrition Facts
serving: 4 servings
calories: 394.9 kcal
carbohydrates: 12.7 g
protein: 25.1 g
saturated fat: 7.9 g
cholesterol: 64.5 mg
sodium: 365.5 mg
fiber: 4.6 g
sugar: 2.1 g