BAKED RED SNAPPER WITH FENNEL AND OLIVES

Baked Red Snapper with Fennel and Olives image

Light flavorful red snapper dish that is great with potato cauliflower mash.

Provided by JennyM

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 red onion
1 fennel bulb
2 ribs celery
½ cup pitted olives
2 tablespoons olive oil
1 pinch salt
1 lemon, zested and sliced
1 pound red snapper fillets
½ cup dry white wine
2 tablespoons olive oil
3 tablespoons butter, cut into small pieces

Steps:

Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g