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Recipe courtesy of Melissa d'Arabian

Show: The Best Thing I Ever Made

Episode: One-Pot Wonder

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Fennel, Onion & Tomato Snapper (03:58)

Total:: 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
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

Watch how to make this recipe.

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.

My Private Notes

Name: Snapper with Fennel, Onion and Tomato
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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