Red Snapper Fillets Steamed Over A Bed Of Fennel

1. 1

   Chop about 2 tablespoons of the feathery fennel greens and set aside for garnish.

2. 2

   Trim the base and remove the stalks from the fennel bulb.

3. 3

   Cut off any discolored parts of the bulb.

4. 4

   Quarter the bulb lengthwise and slice thinly crosswise.

5. 5

   In a skillet large enough to hold the fillets (cut in half if necessary), combine the sliced fennel, carrots and 1/2 cup of the wine.

6. 6

   Cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.

7. 7

   Add the remaining 1/2 cup wine to the pan and season with salt and pepper.

8. 8

   Sprinkle fish with salt and pepper and lay it on top of the vegetables.

9. 9

   Cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.

10. 10

    Transfer the fish and vegetables to a large serving platter.

11. 11

    Serve garnished with lemon wedges and the reserved chopped fennel greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.