Red Snapper with Fennel & Mushrooms
photo by Bergy
- Ready In:
- 3 -5 lbs red snapper, gilled,gutted and scales removed ("or" other firm flesh white fish)
- 1 teaspoon salt
- 3 cloves garlic, slivered thinly
- 1⁄4 cup olive oil
- 1 lemon, thinly sliced
- 1 lb fresh fennel, root cut off and outer stalk removed if necessary,feathery tops reserved
- 1 lb mushroom
- 1 cup chopped tomato
- 1 cup dry white wine or 1 cup vegetable stock
- fresh ground pepper
- Rinse the fish well.
- Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
- Heat oven to 450 degrees F.
- Push half the garlic slivers into the gashes.
- Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
- Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
- Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
- Add salt& pepper and the remaining fennel.
- Cover with aluminium foil and back for 20-30 minutes.
- Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
- To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.
Questions & Replies
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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.
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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On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">