Whole Snapper With Fennel And Lemon Recipe

Name: Whole Snapper With Fennel And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil, divided; 1/2 cup vertically sliced onion; 1 cup thinly sliced fennel bulb; 2 (2-pound) cleaned whole red snapper; 1 teaspoon fennel seeds, toasted and crushed; 2 teaspoons grated lemon rind; 3/4 teaspoon sea or kosher salt; 3/4 teaspoon freshly ground black pepper; 1 lemon, cut into 8 slices; Cooking spray; Fennel fronds (optional)

Servings: persons

4 teaspoons olive oil, divided
1/2 cup vertically sliced onion
1 cup thinly sliced fennel bulb
2 (2-pound) cleaned whole red snapper
1 teaspoon fennel seeds, toasted and crushed
2 teaspoons grated lemon rind
3/4 teaspoon sea or kosher salt
3/4 teaspoon freshly ground black pepper
1 lemon, cut into 8 slices
Cooking spray
Fennel fronds (optional)

1
Prepare grill to medium-high heat.
2
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add onion and fennel bulb, and cook 3 minutes, stirring constantly. Set aside.
3
Score skin of fish with 3 diagonal cuts. Combine fennel seeds, rind, salt, and pepper. Rub each fish with 1 1/2 teaspoons oil and half of fennel seed mixture. Stuff half of onion mixture and 4 lemon slices into each fish cavity.
4
Place fish on grill rack coated with cooking spray, and grill 8 minutes. Carefully roll fish over; grill 8 minutes or until fish flakes easily when tested with a fork.
5
Garnish with fennel fronds, if desired.

kcal

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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 teaspoons olive oil, divided, 1/2 cup vertically sliced onion, 1 cup thinly sliced fennel bulb, 2 (2-pound) cleaned whole red snapper, and more.

Yes, Whole Snapper With Fennel And Lemon falls under the General 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.

Whole Snapper With Fennel And Lemon

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