Baked Red Snapper with Fennel and Olives

Baked Red Snapper with Fennel and Olives

by Duane Alvarez 1 year ago
0 (0)
40 minutes
394.9 kcal
12.7 g carbs
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. 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. 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. 3. Preheat the oven to 350 degrees F (175 degrees C).
  4. 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. 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
Categories