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Red Snapper with Fennel and Mushrooms

Here's how you make Red Snapper with Fennel and Mushrooms
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 (3 to 5 pound) whole red snapper, headless, cleaned and scales removed
  • 1 teaspoon salt
  • 3 large cloves garlic, slivered thinly
  • 3 tablespoons olive oil
  • 1 lemon, thinly sliced
  • 1 pound fennel, root cut off, outer stalks and feathers removed. Reserve feathers
  • 1 pound mushrooms, sliced
  • 1 cup fresh tomato, chopped
  • 1 cup dry white wine
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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