Red Snapper With Chick Peas, Fennel And White Wine

Name: Red Snapper With Chick Peas, Fennel And White Wine
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 Tbsps butter; 1 sheet Divide the chick peas between the foil pouring on top of the fennel; 4 cans chick peas drained but not rinsed; 8 servings Divide the fennel between the foil, placing it in the middle. Season with salt and pepper; 2 bulbs of fennel; 8 servings Top the fish with dots of butter (about 1 tbsp per parcel), and the fennel fronds; 1 slice Chop up the fennel into thin – like an onion. You can use the frondy bits too – save them to place on top of the fish fillets; 1 packet The foil sit all day in the fridge until you are ready to bake them; 8 sheets Lay out 8 rectangle of foil about the size of a sheet of printer paper; 8 servings Salt and pepper; 8 fillets snapper fillets (if theyre really tiny, get 2 per person); 8 servings Season the snapper on both sides with salt and pepper, then place them skin side up on the bed of fennel and chick peas; 473 milliliters white wine; 59 milliliters Pull the edges of the foil up and over as though youre going to make the parcel. Pour the wine into the parcel, (about per parcel) ideally avoiding the fish skin

You can never have too many main course recipes, so give Red Snapper With Chick Peas, Fennel And White Wine a try. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 556 calories, 72g of protein, and 16g of fat each. 13 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a pescatarian diet. A mixture of season the snapper on both sides, bulbs of fennel, chick peas but not, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Pre-heat the oven to 400Peel, then grate the potatoes and onions into a bowl

Ingredients you will need

Potato

Onion

Equipment you will use

Bowl

Oven

Season generously with salt and pepper

Ingredients you will need

Salt And Pepper

Tip into a tea towel and wring out until as dry as possible

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Wipe a thin layer of oil around the muffin tins to stop the rosti from sticking

Ingredients you will need

Cooking Oil

Equipment you will use

Muffin Tray

Press a tbsp of potato mixture firmly into the bottom of each hole (it should come about 1cm up the side of the tin)Put a tiny knob of butter on top (about tsp) (the butter helps the rosti brown, but add too much and theyll be greasy)

Ingredients you will need

Butter

Potato

Bake for about 35 45 minutes, depending on the thickness of the potato you want the tops to be golden and crispy looking. They will get there. Be patient.Turn out so that the bottom is now the top

Ingredients you will need

Potato

Equipment you will use

Oven

Arrange on plates with a blob of dour cream, drape over the salmon and garnish with a few strands of dill.

Ingredients you will need

Salmon

Cream

Dill

Serve a lemon quarter on the side for squeezing.

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Lemon

Equipment

Ingredients

Servings:

8Tbsps

butter 1sheet

Divide the chick peas between the foil pouring on top of the fennel 4cans

chick peas drained but not rinsed 8servings

Divide the fennel between the foil, placing it in the middle. Season with salt and pepper 2

bulbs of fennel 8servings

Top the fish with dots of butter (about 1 tbsp per parcel), and the fennel fronds 1slice

Chop up the fennel into thin – like an onion. You can use the frondy bits too – save them to place on top of the fish fillets 1packet

The foil sit all day in the fridge until you are ready to bake them 8sheets

Lay out 8 rectangle of foil about the size of a sheet of printer paper 8servings

Salt and pepper 8fillets

snapper fillets (if they're really tiny, get 2 per person)8servings

Season the snapper on both sides with salt and pepper, then place them skin side up on the bed of fennel and chick peas 473milliliters

white wine 59milliliters

Pull the edges of the foil up and over as though you're going to make the parcel. Pour the wine into the parcel, (about per parcel) ideally avoiding the fish skin

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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 Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.