RED SNAPPER WITH FENNEL & MUSHROOMS

Red Snapper with Fennel & Mushrooms image

Provided by Bergy

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Previous Next

3 -5 lbs red snapper, gilled,gutted and scales removed ("or" other firm flesh white fish)
1 teaspoon salt
3 cloves garlic, slivered thinly
1/4 cup olive oil
1 lemon, thinly sliced
1 lb fresh fennel, root cut off and outer stalk removed if necessary,feathery tops reserved
1 lb mushroom
1 cup chopped tomato
1 cup dry white wine or 1 cup vegetable stock
fresh ground pepper
salt

Steps:

Rinse the fish well.
Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
Heat oven to 450 degrees F.
Push half the garlic slivers into the gashes.
Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
Add salt& pepper and the remaining fennel.
Cover with aluminium foil and back for 20-30 minutes.
Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.