Greek · Dinner
Snapper Stew with Vegetables (High-Protein)
Snapper fillet simmers with tomatoes, potatoes, onion, and fennel in a Greek-style broth brightened with lemon and oregano, then finished with white beans and crumbled feta for extra protein. The fish flakes tender over a garlicky, herb-scented vegetable stew, served with a wedge of lemon.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
589Calories
54.8gProtein
21.6gFat
45.2gCarbs
8.9gSugar
9.8gFiber
1189mgSodium
100mgChol
6.1gSat Fat
1850mgPotassium
320mgCalcium
4.3mgIron
3.6mcgVitamin B12
38mgVitamin C
gluten-free
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Peel and cube the potato, dice the tomato, slice the onion and fennel thinly, mince the garlic, chop the parsley, and pat the snapper fillet dry.
2
Heat the olive oil in a medium pot over medium heat and sweat the onion and fennel for 5 minutes until softened and translucent.
3
Stir the garlic, tomato paste, diced tomato, potato, fish stock, oregano, and bay leaf into the pot; bring to a boil, then reduce to medium-low and simmer 15 minutes until potato is fork-tender.
4
Nestle the snapper fillet and cannellini beans into the stew, cover, and poach over low heat 6 to 8 minutes until the fish turns opaque and flakes.
5
Plate
Remove the bay leaf, stir in the lemon juice, season with salt and pepper, ladle into a bowl, scatter the feta and parsley on top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet, skin removed
- 1 cup180g cannellini beans
- 2 oz56g feta
- 7 oz200g tomato
- 22 small potato (200g)
- 11 onion (160g)
- 11 fennel bulb (160g)
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp olive oil
- 1 1/2 cup360ml fish stock
- 2 tbsp2 tbsp tomato paste
- 11 lemon, juiced, plus a wedge to serve
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- Salt and black pepper to taste
- 2 tbsp2 tbsp fresh parsley
