Snapper with Fennel, Onion and Tomato

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Four 4-ounce fish fillets (mild white fish)
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 small yellow onions, sliced with the grain
  • 1 bulb fennel, cored and cut into very thin wedges
  • 2 tomatoes, cut into small wedges
  • 1 teaspoon herbes de Provence
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 lemon, juiced
  • 4 small pats butter
  • Lemon wedges, for squeezing
Directions

Preheat the oven to 400 degrees F.

Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.

Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.

Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.


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