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.

No additional tips available.

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

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.

Snapper with Fennel, Onion and Tomato

How did you like this recipe?

Frequently Asked Questions