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I love this recipe and make it about once a month.The only thing I changed would be using the juice of the lemon instead of the slices. Oh, and just chop up about a half head of garlic(small) and I put most in the bottom of the pan then a little over the fish.

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valsh January 19, 2008

Easy peasy to make and full of haunting flavours. The combination of fish and fennel is delicious. Tomatoes and white wine add exactly the sweet and sour notes, which are necessary to bring out all the wonderful flavors of the fish. Not to mince or crunch the garlic is fantastic, because the thin slices in the gashes give just a slight note and not the too often overhelming taste of garlic. I have used red snapper fillets, because I couldn't get a whole fish, but it works perfectly. I think you could sub the fish by sea bream or sea bass. Thanks Bergy for another great recipe.

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Thorsten January 16, 2006

Really easy and really tasty. Done with Sea Bream instead of Red-snapper, fantastic dish, although the fennel could have used a couple of minutes steaming to make it slightly softer (of course, our fennel had been in the fridge for a while and had probably gone a bit woody). All in all, Fennel goes superbly with fish - will be cooking this again.

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bumpy June 21, 2004
Red Snapper with Fennel & Mushrooms