Red Snapper with Fennel and Mushrooms
" Fennel with it's licorice taste combined with mushrooms and tomato give this recipe an almost haunting flavor"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.