Ingredients for Red Snapper Fillets Steamed Over A Bed Of Fennel
- 1 large Fennel bulb
- Carrot
- Dry White Wine
- Salt and freshly ground Black Pepper to taste
- Fresh Ground Black Pepper
- 2 (6-ounce) Red Snapper Fillets
- 2 Lemon wedges, for garnish
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How to Make Red Snapper Fillets Steamed Over A Bed Of Fennel
- Preheat oven to 350°F (175°C).
- Finely chop 2 tablespoons of fennel fronds and set aside for garnish.
- Trim the base and tough stalks from the fennel bulb. Cut off any discolored parts.
- Quarter the fennel bulb lengthwise and thinly slice crosswise.
- In an oven-safe skillet (at least 10 inches), heat olive oil over medium heat. Add sliced fennel and carrots; cook until softened (about 5-7 minutes).
- Pour in 1/2 cup of white wine, season with salt and pepper. Bring to a simmer and cook until the fennel is slightly wilted and beginning to stick to the pan (5-7 minutes).
- Add the remaining 1/2 cup of white wine, stir and season again with salt and pepper.
- Season the red snapper fillets with salt and pepper.
- Carefully arrange the fish fillets on top of the fennel and carrot mixture.
- Cover the skillet tightly with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove from the oven and let rest for 2-3 minutes before transferring to a serving platter.
- Garnish with lemon wedges and the reserved chopped fennel greens.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
2g
Carbs
2g
