Red Snapper with Fennel and Mushrooms

Prep Time
Cook Time
Ready In

" Fennel with it's licorice taste combined with mushrooms and tomato give this recipe an almost haunting flavor"

Original recipe yields 4 servings


  • Serving Size: 1 (831.9 g)
  • Calories 1232.7
  • Total Fat - 80.3 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 125.8 mg
  • Sodium - 1466.7 mg
  • Total Carbohydrate - 44.3 g
  • Dietary Fiber - 17 g
  • Sugars - 15 g
  • Protein - 91.3 g
  • Calcium - 392.4 mg
  • Iron - 9.3 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 2 mg

Step 1

Pre-heat oven to 450f

Step 2

Rinse the fish inside and out, dry, cut 3 or 4 gashes on each side of the fish, using 1 teaspoon of salt, salt the cuts and the cavity.

Step 3

Place half the slivers of garlic into the gashes, place remaining garlic in the cavity of the fish

Step 4

Rub the fish with some of the olive oil, pour the rest into the baking pan

Step 5

Place the lemon slices on the botttom of the pan, slice the dressed fennel into 1 inch pieces and place half on top of the lemons slices

Step 6

Next place the fish on the fennel add tomatoes, mushrooms remaining fennel and wine on and around the fish, season with salt and pepper

Step 7

Cover with foil and bake for 20-30 minutes,uncover and sprinkle the feathery tops over the fish, continue baking until done approximately 5-10 minutes more

Step 8

To serve scoop the flesh from the fish out with a spoon and top with vegetables

Tips & Variations

No special items needed.