Red Snapper a la Nicoise Recipe

Name: Red Snapper a la Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 4 medium fennel bulbs, chopped (about 8 cups); 6 tomatoes, cut into 3/4-inch-thick wedges, seeded; 1/2 cup Nicois olives; 12 anchovy fillets, chopped; 2 tablespoons drained capers; 2 tablespoons chopped fresh parsley; 6 garlic cloves, minced; 1 tablespoon grated lemon peel; 1/4 cup chicken stock or canned low-salt chicken broth; 6 5-ounce red snapper fillets

Servings: persons

4 tablespoons olive oil
4 medium fennel bulbs, chopped (about 8 cups)
6 tomatoes, cut into 3/4-inch-thick wedges, seeded
1/2 cup Nicois olives
12 anchovy fillets, chopped
2 tablespoons drained capers
2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup chicken stock or canned low-salt chicken broth
6 5-ounce red snapper fillets

1
Preheat oven to 400F.
2
Heat 3 tablespoons oil in heavy large skillet over medium heat.
3
Add fennel; cook until almost tender, stirring occasionally, about 15 minutes.
4
Season to taste with salt and pepper.
5
Transfer fennel to bowl (do not clean skillet).
6
Heat 1 tablespoon oil in same skillet over high heat.
7
Add tomatoes and next 6 ingredients; saute 2 minutes.
8
Mix in stock.
9
Spoon half of fennel into 15 x 10 x 2-inch glass baking dish.
10
Top with fish, then remaining fennel.
11
Spoon tomato mixture over.
12
Bake until fish is just opaque in center, about 20 minutes.

412

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.

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

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 medium fennel bulbs, chopped (about 8 cups), 6 tomatoes, cut into 3/4-inch-thick wedges, seeded, 1/2 cup Nicois olives, and more.

Yes, Red Snapper a la Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Snapper a la Nicoise

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