Snapper With Fennel And Tomatoes Recipes

RED SNAPPER WITH FENNEL AND GARLIC

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
• Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
• Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

PAN-SEARED RED SNAPPER WITH FENNEL, GRAPE TOMATOES, AND CAPERS

Steps:

• 1. Heat two tablespoons olive oil in a large non-stick skillet or griddle over medium high heat. Season fish with salt and pepper. Add filets to the pan and sear for about four minutes on each side or until fish flakes when a knife is inserted. Remove from pan and set aside.
• 2. While fish is cooking, heat 2 tablespoons of olive oil in another skillet. Add fennel, shallots, and garlic and saute for three to four minutes or until almost tender. Add tomatoes, wine, salt and pepper to taste, red pepper flakes and capers. Continue cooking for three to four minutes, stirring occasionally.
• 3. Divide fennel mixture between four plates. Top each plate with a fish filet. Garnish with fennel fronds and serve immediately

RED SNAPPER WITH FENNEL & MUSHROOMS

Steps:

• Rinse the fish well.
• Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
• Heat oven to 450 degrees F.
• Push half the garlic slivers into the gashes.
• Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
• Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
• Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
• Add salt& pepper and the remaining fennel.
• Cover with aluminium foil and back for 20-30 minutes.
• Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
• To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE

Steps:

• Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.

SNAPPER WITH FENNEL, ONION AND TOMATO

Steps:

• 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.

BRAISED FISH WITH FENNEL AND TOMATO

Steps:

• Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
• Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
• Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
• Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
• If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

SNAPPER WITH FENNEL AND TOMATOES

Steps:

• Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley.
• Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes.
• Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt.