How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Red Snapper with Fennel-Scented Tomato Sauce?

You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 large onion, sliced, 1 28-ounce can Italian plum tomatoes, drained, 1/4 cup dry white wine, and more.

Is Baked Red Snapper with Fennel-Scented Tomato Sauce suitable as general?

Yes, Baked Red Snapper with Fennel-Scented Tomato Sauce falls under the General category and is a great choice for this type of meal.

How do I store leftover Baked Red Snapper with Fennel-Scented Tomato Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Red Snapper with Fennel-Scented Tomato Sauce

Name: Baked Red Snapper with Fennel-Scented Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 large onion, sliced; 1 28-ounce can Italian plum tomatoes, drained; 1/4 cup dry white wine; 2 2 1/2 x 1-inch pieces orange peel (orange part only); 1/4 teaspoon fennel seeds; 1/8 teaspoon dried crushed red pepper; Salt and pepper; 2 3/4-inch-thick red snapper or other firm white fish fillets

Try this homemade Baked Red Snapper with Fennel-Scented Tomato Sauce recipe the whole family will love. Made with olive oil, onion, Italian plum tomatoe…

This Baked Red Snapper with Fennel-Scented Tomato Sauce relies on simple, everyday ingredients such as olive oil, large onion, sliced, dry white wine and fennel seeds. It comes together quickly and makes 4 servings, at about 99 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 tablespoons olive oil
1/2 large onion, sliced
1 28-ounce can Italian plum tomatoes, drained
1/4 cup dry white wine
2 2 1/2 x 1-inch pieces orange peel (orange part only)
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Salt and pepper
2 3/4-inch-thick red snapper or other firm white fish fillets

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Quick Info

Servings
4 servings
Calories
99 kcal
Category
General

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Baked Red Snapper with Fennel-Scented Tomato Sauce

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