Red Snapper with Fennel & Mushrooms

Recipe by Bergy
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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