French · Dinner
Baked Snapper with Fennel
A single snapper fillet baked over sliced fennel, shallot and cherry tomatoes with white wine, olive oil and thyme until the flesh flakes and the fennel turns tender and lightly caramelized. Finished with lemon and parsley, this French-style bake pairs a clean, anise-tinged vegetable base with a light fish.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
390Calories
38.9gProtein
16.8gFat
13.8gCarbs
5.9gSugar
4.1gFiber
770mgSodium
99mgChol
2.7gSat Fat
1180mgPotassium
110mgCalcium
2.4mgIron
1.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Thinly slice fennel bulb and shallot into even pieces; halve cherry tomatoes and thinly slice lemon.
2
Build
Scatter fennel, shallot, and tomatoes over a small baking dish, drizzle with olive oil and half the white wine, then toss.
3
Bake
Roast at 400°F (200°C) uncovered for 10 minutes until fennel edges soften and turn golden.
4
Build
Lay snapper on vegetables, season with salt and pepper, tuck thyme and lemon around fish, pour remaining wine.
5
Bake
Bake at 400°F (200°C) for 12–15 minutes until fish flakes easily and turns opaque throughout.
6
Plate
Transfer fish and vegetables to a warm plate, spoon pan juices over, scatter with parsley, finish with lemon juice squeeze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 11 fennel bulb
- 22 shallot
- 2/3 cup160ml dry white wine
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp fresh thyme leaves, plus 1 sprig for garnish
- 88 cherry tomatoes
- 11 lemon
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
