Pan-Seared Snapper With Fennel-Olive Topping – a delicious recipe with red snapper, salt, freshly ground black pepper, Cooking spray, fennel bulb, onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan and fillets with cooking spray. Add fish to pan, skin sides up. Cook 3 minutes or until lightly browned. Remove from pan.
2
Coat pan with cooking spray. Add fennel and onion; saute 3 minutes. Add tomato, tapenade, and lemon juice; stir well. Return fillets to pan, nestling them into fennel mixture. Cover and cook 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Spoon fennel mixture over fillets to serve.
3
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4
.
19
kcal
Calories
4
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (6-ounce) red snapper or other firm white fish fillets, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Cooking spray, and more.
Yes, Pan-Seared Snapper With Fennel-Olive Topping 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.
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