Red Snapper With Fennel-Potato Ragoût Recipe

Name: Red Snapper With Fennel-Potato Ragoût
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 1/4 cup chopped fresh chives, divided; 1/4 cup chopped fresh parsley, divided; 1 teaspoon olive oil; 1 teaspoon salt, divided; 4 (6-ounce) red snapper fillets; 1 tablespoon butter; 2 large leeks, trimmed and chopped; 2 medium baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds); 1 large fennel bulb, cored and cut into; 2-inch pieces; 3/4 cup dry white wine; 1 cup fat-free, reduced-sodium chicken broth; 2 tablespoons lemon juice; Cooking spray; Fennel leaves (optional)

Servings: persons

3 garlic cloves, minced
1/4 cup chopped fresh chives, divided
1/4 cup chopped fresh parsley, divided
1 teaspoon olive oil
1 teaspoon salt, divided
4 (6-ounce) red snapper fillets
1 tablespoon butter
2 large leeks, trimmed and chopped
2 medium baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds)
1 large fennel bulb, cored and cut into
2-inch pieces
3/4 cup dry white wine
1 cup fat-free, reduced-sodium chicken broth
2 tablespoons lemon juice
Cooking spray
Fennel leaves (optional)

1
Combine garlic, 2 tablespoons chives, 2 tablespoons parsley, olive oil, and 1/4 teaspoon salt. Rub on both sides of snapper fillets; cover and chill.
2
Heat butter in a large saucepan over medium heat; cook leeks in butter 5 minutes, stirring occasionally. Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes. Add chicken broth and remaining 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Remove from heat, and gently stir in lemon juice and remaining 2 tablespoons each of chives and parsley. Set aside, and keep warm.
3
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Make 2 diagonal cuts through skin (but not flesh) of each fillet. Add fillets, skin side down, one at a time, to skillet. Cook 4 minutes; turn and cook an additional 4 minutes or until fish flakes easily when tested with a fork.
4
Divide each fillet into 3 portions. Spoon ragout evenly among 4 bowls; top each bowl with a portion of fillet. Garnish with fennel leaves, if desired.

285

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 16 ingredients. The key ingredients include: 3 garlic cloves, minced, 1/4 cup chopped fresh chives, divided, 1/4 cup chopped fresh parsley, divided, 1 teaspoon olive oil, and more.

Yes, Red Snapper With Fennel-Potato Ragoût falls under the Soups & Stews 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.

Red Snapper With Fennel-Potato Ragoût

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