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

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.

On Tonight

Snapper with Fennel, Onion and Tomato

Categories: