Red snapper with braised fennel 

Red snapper with braised fennel

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Difficulty:easy
Preparation:20 min
Ready in:50 min
Vegetable
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Ingredients

For servings

4Fennel bulb
3Garlic clove
1Onion
Olive oil
50 millilitersPastis
4small Red snapper (heads removed, 300 grams) (approximately 11 ounces)
4 slicesLimes

Directions

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.
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