Pan-Seared Snapper with Fennel-Olive Topping

Name: Pan-Seared Snapper with Fennel-Olive Topping
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 828 milliliters fennel bulb, thinly sliced (about; 2 Tbsps fresh lemon juice; 3 Tbsps refrigerated olive tapenade; 118 milliliters thinly sliced onion; 680 grams red snapper or other firm white fish fillets; 1 teaspoons salt; 1 large tomato, chopped

Pan-Seared Snapper with Fennel-Olive Topping is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe serves 4. One portion of this dish contains around 36g of protein, 3g of fat, and a total of 209 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, tomato, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Sprinkle fillets evenly with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a large nonstick skillet over medium-high heat; coat pan and fillets with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add fish to pan, skin sides up. Cook 3 minutes or until lightly browned.

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Fish

Equipment you will use

Frying Pan

Remove from pan.

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Frying Pan

Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add fennel and onion; saut 3 minutes.

Ingredients you will need

Fennel

Onion

Add tomato, tapenade, and lemon juice; stir well. Return fillets to pan, nestling them into fennel mixture. Cover and cook 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Spoon fennel mixture over fillets to serve.

Ingredients you will need

Lemon Juice

Tapenade

Fennel

Tomato

Fish

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 828milliliters

fennel bulb, thinly sliced (about 2Tbsps

fresh lemon juice 3Tbsps

refrigerated olive tapenade 118milliliters

thinly sliced onion 680grams

red snapper or other firm white fish fillets 1teaspoons

salt 1large

tomato, chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.