Recipe by IMANKAY
"Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine."
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extra-virgin olive oil
fennel, thinly sliced
chopped fresh parsley
1 (4 pound)
whole red snapper
salt and pepper to taste
dry white wine
This recipe is perfect! Really balanced the flavor of the snapper without overpowering. Too subtle for any other meat, but great with a snapper or even a salmon. The fennel is a GREAT addition to this stuffing. When I was sauteing it made my whole kitchen smell wonderful! If you can't find a fennel bulb in your supermarket (I couldn't) it's perfectly acceptable to use a teaspoon of fennel seeds and add a 1/2 cup additional parsley instead. My only criticism is the time/temp for baking. I put the oven on 300 and after 20 min the fish was barely warm! After another 20 min on 350 I finally stuck it in the broiler for 10 min, and that was perfect. You'll have to experiment with the temp to get it right, but I recommend finishing it off in the broiler so it crisps up nice.
Only okay. It was very subtle, needed lots of salt, had to increase the cooking time from 20 to 25 minutes. Not a keeper for me.
My first time cooking whole red snapper and it was phenomenally delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Snapper with Fennel and Garlic
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 150
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