Red Snapper with Provencal Tomato Sauce

Name: Red Snapper with Provencal Tomato Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 2 servings extra virgin olive oil; 2 servings fennel; 2 servings fennel seeds; 2 servings garlic; 2 servings leek; 2 servings olive oil; 2 servings onion; 2 servings potatoes; 2 servings red snapper; 2 servings salt; 2 servings sea salt; 2 servings sherry vinegar; 2 servings sugar; 2 servings peeled tomatoes; 2 servings white pepper

Red Snapper with Provencal Tomato Sauce is a gluten free, dairy free, and pescatarian recipe with 2 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 38g of protein, 59g of fat, and a total of 782 calories. It works well as a rather expensive main course. A mixture of pepper, sugar, fennel, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes about 2 hours.

Instructions

To prepare the tomato sauce, heat the olive oil in a medium saucepan over medium-high heat. When its warm, add the onion, fennel, leek, and garlic and-saut over medium heat until tender, about 10 minutes.

Ingredients you will need

Tomato Sauce

Olive Oil

Fennel

Garlic

Onion

Leek

Equipment you will use

Sauce Pan

Add the fennel seeds, tomatoes, sherry vinegar, and sugar and bring to a simmer. Reduce the heat to medium-low and cook until the tomatoes have broken down and the flavors have developed, about 45 minutes.

Ingredients you will need

Sherry Vinegar

Fennel Seeds

Tomato

Sugar

Pass the mixture through a food mill or puree using a hand or regular blender or food processor. For an ultra-smooth puree, strain through a fine sieve, if desired. Return the sauce to the pan and season with salt and pepper; cover to keep warm.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Food Processor

Blender

Sieve

Frying Pan

Cook the potatoes in a small pot of boiling salted water until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and cover to keep warm.

Meanwhile, in a medium saut pan just large enough to hold the fennel in one layer, heat 1 tablespoon of the olive oil over medium heat.

Ingredients you will need

Olive Oil

Fennel

Equipment you will use

Frying Pan

Add the fennel, along with a tablespoon of water, season with salt and pepper, and cook, turning once, until tender, about 12 minutes.

Ingredients you will need

Salt And Pepper

Fennel

Water

Transfer the fennel to a bowl, add the fingerling potatoes, and season with a little salt and pepper. Toss with 1 tablespoon of the olive oil, and cover to keep warm.

Ingredients you will need

Fingerling Potato

Salt And Pepper

Olive Oil

Fennel

Equipment you will use

Bowl

Heat a saut pan just large enough to hold the snapper over medium-high heat and add the remaining 1 tablespoon olive oil. Season the fish with salt and white pepper.

Ingredients you will need

White Pepper

Olive Oil

Snapper

Fish

Salt

Equipment you will use

Frying Pan

Place skin side up in the pan and cook until the edges begin to turn opaque, about 4 minutes. Turn and continue cooking until just done (a knife inserted into the thickest part of the fish should reveal a pearly opaqueness), about 4 minutes more.

Ingredients you will need

Fish

Equipment you will use

Knife

Frying Pan

Meanwhile, reheat the tomato sauce over medium heat.

Ingredients you will need

Tomato Sauce

Whisk in the extra virgin olive oil and the orange zest.

Ingredients you will need

Extra Virgin Olive Oil

Orange Zest

Equipment you will use

Whisk

Spoon the sauce onto individual serving plates. Top with the warm fennel and fingerling potatoes and then the fish.

Ingredients you will need

Fingerling Potato

Fennel

Sauce

Fish

Drizzle with a bit of extra virgin olive oil, sprinkle with sea salt, and garnish with the reserved fennel fronds, if desired.

Ingredients you will need

Extra Virgin Olive Oil

Sea Salt

Fennel

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Equipment

Ingredients

Servings:

2servings

extra virgin olive oil 2servings

fennel 2servings

fennel seeds 2servings

red snapper 2servings

salt 2servings

sea salt 2servings

sherry vinegar 2servings

sugar 2servings

peeled tomatoes 2servings

white pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.