Snapper with Fennel, Onion and Tomato Recipe

Name: Snapper with Fennel, Onion and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 4-ounce fish fillets (mild white fish); Salt and freshly ground black pepper; 3 tablespoons olive oil; 2 small yellow onions, sliced with the grain; 1 bulb fennel, cored and cut into very thin wedges; 2 tomatoes, cut into small wedges; 1 teaspoon herbes de Provence; 1/2 cup white wine; 1/2 cup chicken stock; 1 lemon, juiced; 4 small pats butter; Lemon wedges, for squeezing

Servings: persons

Four 4-ounce fish fillets (mild white fish)
Salt and freshly ground black pepper
3 tablespoons olive oil
2 small yellow onions, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
2 tomatoes, cut into small wedges
1 teaspoon herbes de Provence
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
4 small pats butter
Lemon wedges, for squeezing

1
Preheat the oven to 400 degrees F.
2
Pat the fish dry and sprinkle with salt and pepper.
3
In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes.
4
Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes.
5
Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
6
Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter.
7
Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
8
Broil just until a bit crusty, about 1 more minute.
9
Squeeze lemon juice on the fish and serve.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Four 4-ounce fish fillets (mild white fish), Salt and freshly ground black pepper, 3 tablespoons olive oil, 2 small yellow onions, sliced with the grain, and more.

Yes, Snapper with Fennel, Onion and Tomato falls under the Seafood 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.

That's it — enjoy your meal!

Snapper with Fennel, Onion and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions