RED SNAPPER à LA NIçOISE
_Poisson à la Niçoise_ Typical Niçois ingredients-including tomatoes, fennel, anchovies and olives-flavor this dish from Auberge des Arts. At the restaurant it's made with red mullet (rouget), which is a local fish. We've substituted red snapper.
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
- Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
- Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love