Recipe courtesy of Melissa d'Arabian
Episode: One-Pot Wonder
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Snapper in Parchment

Recipe courtesy of Michelle Bernstein

Braised Spring Onions, Fennel and Swiss Chard

Recipe courtesy of Anne Burrell

Red Snapper Livornese

Recipe courtesy of Rachael Ray

Stuffed Snapper Veracruz

Recipe courtesy of Guy Fieri

Snapper Vera Cruz

Recipe courtesy of Bryan Cheney

Escabeche of Red Snapper

Recipe courtesy of Guy Reuge

Snapper and Grouper Escabeche

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories