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Red Snapper with Braised Fennel

Red Snapper with Braised Fennel
20 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
4 Fennel bulbs
3 Garlic cloves
1 Onion
Olive oil
50 milliliters Pastis
4 small Red snappers (heads removed, 300 grams) (approximately 11 ounces)
4 slices Limes
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Preparation steps

1

Preheat the oven to 180°C (approximately 350°F). 

2

Rinse the fennel, cut into quarters, remove the stalk and slice the fennel into thin wedges.

3

Peel the garlic and onion, cut into small cubes and sauté for 2-3 minutes in a pan with 2 tablespoons hot olive oil. Add the fennel and sauté for another 2 minutes. Deglaze with the pastis then distribute between 4 small baking dishes. 

4

Rinse the red snapper, pat dry, season with salt and pepper and arrange over the fennel. Top with sliced lime and drizzle with olive oil. Bake for 25-30 minutes.