Description
Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 bulb fennel, thinly sliced
- 1 shallot, minced
- ½ cup chopped fresh parsley
- 1 (4 pound) whole red snapper
- salt and pepper to taste
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- 3 tablespoons minced garlic
Instructions
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9×13 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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6