Light flavorful red snapper dish that is great with potato cauliflower mash.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.

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  • Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.

  • Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.

Nutrition Facts

395 calories; protein 25.1g 50% DV; carbohydrates 12.7g 4% DV; fat 25.8g 40% DV; cholesterol 64.5mg 22% DV; sodium 365.5mg 15% DV. Full Nutrition
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