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Red Snapper with Fennel and Mushrooms

Created by Bergy on November 25, 2011

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

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