Loading Video...

Snapper with Fennel, Onion and Tomato

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe


Four 4-ounce fish fillets (mild white fish)

Salt and freshly ground black pepper

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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.

Snapper in Parchment

Snapper Vera Cruz

Red Snapper Livornese

Escabeche of Red Snapper

Stuffed Snapper Veracruz

Snapper and Grouper Escabeche

Grilled Snapper Vera Cruz

Whole Grilled Local Snapper