Farm-Raised Snapper with Fennel, Scallions, and Red Pepper Recipe

Name: Farm-Raised Snapper with Fennel, Scallions, and Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small fennel bulb (reserve leaves); 1 tablespoon olive oil; Salt and freshly ground pepper; 1 thick slice snapper, 1/23/4 pound; 2 scallions, chopped; Large pinch of herbes de Provence; 3 or 4 fairly wide strips roasted red pepper; 1/4 cup white wine; 3 black Mediterranean olives, pitted and roughly cut; A sprinkling of chopped fresh parsley and fennel leaves

Servings: persons

1/2 small fennel bulb (reserve leaves)
1 tablespoon olive oil
Salt and freshly ground pepper
1 thick slice snapper, 1/23/4 pound
2 scallions, chopped
Large pinch of herbes de Provence
3 or 4 fairly wide strips roasted red pepper
1/4 cup white wine
3 black Mediterranean olives, pitted and roughly cut
A sprinkling of chopped fresh parsley and fennel leaves

1
Slice the fennel very thin.
2
If you have a mandoline, that will do the job well.
3
Heat the oil in a small frying pan, and scatter the fennel pieces in.
4
Salt and pepper lightly, and cook over very low heat; if the fennel seems to be browning and drying out, add a little water.
5
When it begins to soften, after about 5 minutes, clear the bottom of the pan and lay in the snapper, salted and peppered lightly.
6
Sprinkle on the scallions, the herbes de Provence, and scatter the red pepper on top.
7
Pour in the wine, and braise for 56 minutes, covered, turning once, and adding the olives during the last minute of cooking.
8
Garnish with chopped parsley and fennel leaves.
9
If your eyes were bigger than your tummy, which often happens to me, retrieve a piece of the fish, preferably a thinner, side piece that cooks faster, and make this fish salad: Cut the cooked fish into bite-sized pieces, and dress it with Winter Green Sauce (page 159).
10
Surround it with some cucumbers and tomatoes and more olives, as well as a hard-boiled egg and some tart greens, for a most satisfying lunch.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 small fennel bulb (reserve leaves), 1 tablespoon olive oil, Salt and freshly ground pepper, 1 thick slice snapper, 1/23/4 pound, and more.

Yes, Farm-Raised Snapper with Fennel, Scallions, and Red Pepper falls under the General category and is a great choice for this type of meal.

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

Farm-Raised Snapper with Fennel, Scallions, and Red Pepper

How did you like this recipe?

Frequently Asked Questions