Snapper with Fennel, Onion and Tomato

Name: Snapper with Fennel, Onion and Tomato
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 smalls pats butter; 120 milliliters chicken stock; 1 bulb fennel, cored and cut into very thin wedges; 1 teaspoon herbes de Provence; 1 lemon, juiced; 4 servings Lemon wedges, for squeezing; 3 Tbsps olive oil; 4 servings Salt and freshly ground black pepper; 2 tomatoes, cut into small wedges; 454 grams fish fillets (mild white fish); 120 milliliters white wine; 2 smalls yellow onions, sliced with the grain

If you want to add more gluten free, primal, and pescatarian recipes to your collection, Snapper with Fennel, Onion and Tomato might be a recipe you should try. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 25g of protein, 14g of fat, and a total of 290 calories. This recipe serves 4. A mixture of white wine, chicken stock, herbes de provence, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people really liked this main course. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

Onion

Fish

Equipment you will use

Oven

Frying Pan

Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.

Ingredients you will need

Herbes De Provence

Chicken Stock

Lemon Juice

Tomato

Wine

Equipment you will use

Frying Pan

Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter.

Ingredients you will need

Salt And Pepper

Fish Fillets

Butter

Equipment you will use

Frying Pan

Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.

Ingredients you will need

Lemon Juice

Fish

Equipment

Oven

Frying Pan

Ingredients

Servings:

4smalls

pats butter 120milliliters

chicken stock 1

bulb fennel, cored and cut into very thin wedges 1teaspoon

herbes de Provence 1

lemon, juiced 4servings

Lemon wedges, for squeezing 3Tbsps

olive oil 4servings

Salt and freshly ground black pepper 2

tomatoes, cut into small wedges 454grams

fish fillets (mild white fish)120milliliters

white wine 2smalls

yellow onions, sliced with the grain

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Snapper on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. 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. You could try Berlucchi Franciacorta '61 Extra Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.