Red Snapper with Braised Fennel
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Fennel bulb
- 3 garlic cloves
- 1 onion
- olive oil
- 50 milliliters Pastis
- 4 small Red snapper fillet (heads removed, 300 grams) (approximately 11 ounces)
- 4 slices Limes
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.
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