Description
Light flavorful red snapper dish that is great with potato cauliflower mash.
Ingredients
- 1 red onion
- 1 fennel bulb
- 2 ribs celery
- ½ cup pitted olives
- 2 tablespoons olive oil
- 1 pinch salt
- 1 lemon, zested and sliced
- 1 pound red snapper fillets
- ½ cup dry white wine
- 2 tablespoons olive oil
- 3 tablespoons butter, cut into small pieces
Instructions
- Combine onion
- fennel bulb
- celery
- and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion
- fennel bulb
- and celery into 1/8-inch thick strips and olives into rounds.
- Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft
- about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread out vegetable mixture on the bottom of a 9×12-inch pan and set red snapper on top. Drizzle with white wine
- olive oil
- and lemon juice. Scatter butter on top.
- Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil red snapper for 2 minutes
- making sure that it does not overcook.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4