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Snapper with Fennel, Onion and Tomato

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