Ingredients50 m servings 452 cals
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Per Serving: 452 calories; 16.6 g fat; 7.1 g carbohydrates; 63.3 g protein; 111 mg cholesterol; 160 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe is perfect! Really balanced the flavor of the snapper without overpowering. Too subtle for any other meat, but great with a snapper or even a salmon. The fennel is a GREAT additio...
Only okay. It was very subtle, needed lots of salt, had to increase the cooking time from 20 to 25 minutes. Not a keeper for me.
I had to change a couple ingredients because of what I had available at home but oh my, did it ever turn out amazing!!! This is a "MUST TRY" reciepe***