Baked Red Snapper with Fennel and Olives

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

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
4 servings


  • 1 red onion

  • 1 fennel bulb

  • 2 ribs celery

  • ½ cup pitted olives

  • 2 tablespoons olive oil

  • 1 pinch salt

  • 1 lemon, zested and sliced

  • 1 pound red snapper fillets

  • ½ cup dry white wine

  • 2 tablespoons olive oil

  • 3 tablespoons butter, cut into small pieces


  1. 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.

  2. 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.

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

  4. 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.

  5. 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 (per serving)

395 Calories
26g Fat
13g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 395
% Daily Value *
Total Fat 26g 33%
Saturated Fat 8g 40%
Cholesterol 65mg 22%
Sodium 366mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 16%
Total Sugars 2g
Protein 25g
Vitamin C 33mg 166%
Calcium 122mg 9%
Iron 2mg 9%
Potassium 894mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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