Red Snapper with Fennel and Garlic

Red Snapper with Fennel and Garlic

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"Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine."
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50 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 63.3 g
  • 127%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
  3. Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
  4. Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.


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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 additio...

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.

I had to change a couple ingredients because of what I had available at home but oh my, did it ever turn out amazing!!! This is a "MUST TRY" reciepe***

My first time cooking whole red snapper and it was phenomenally delicious!

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