Snapper with Fennel and Tomatoes
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 482
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 37
- Cholesterol
- 63
- Sodium
- 901
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
2 pinches of saffron threads
1/2 cup dry white wine
1/2 cup extra-virgin olive oil
1 bulb fennel, trimmed, cored and thinly sliced, plus fronds for topping
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted
1/2 cup vegetable stock
1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
4 6-ounce snapper fillets, pin bones removed
Gray salt, for finishing
Directions
- Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley.
- Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes.
- Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt.
Cook’s Note
Marc cooks the snapper on his wood-fired grill, then finishes it in the wood-burning oven. To get a similar effect at home, start the fish in a skillet, then broil.