Red Snapper with Fennel & Mushrooms Recipe
Description:
Indulge in the exquisite flavors of this Red Snapper with Fennel & Mushrooms dish, where the slightly licorice taste of fennel combines harmoniously with mushrooms, tomatoes, and tender fish, resulting in a hauntingly delightful flavor experience that is both healthy and satisfying.
Recipe Details:
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 35 minutes | 50 minutes | 4 servings |
Ingredients:
- 3-5 red snapper fillets
- 1 teaspoon salt
- 3 cloves garlic, sliced
- 1/4 cup olive oil
- 1 lemon, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup chopped tomato
- 1/4 cup dry white wine
- Freshly ground pepper, to taste
Nutritional Information (per serving):
- Calories: 586.3
- Fat: 18.9g
- Saturated Fat: 2.9g
- Cholesterol: 126.2mg
- Sodium: 871mg
- Carbohydrates: 18.9g
- Fiber: 6.5g
- Sugar: 3.6g
- Protein: 75.8g
Recipe Instructions:
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Begin by rinsing the red snapper fillets under cold water, ensuring they are clean and ready for cooking.
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Using a sharp knife, make 3 or 4 shallow diagonal cuts on each side of the fish, creating gashes. Season the gashes and the cavity of the fish with salt, ensuring it is evenly distributed.
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Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to ensure it reaches the optimal temperature for baking.
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Take the sliced garlic cloves and gently push them into the gashes you made in the fish, infusing it with aromatic flavor.
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Drizzle a portion of the olive oil over the red snapper fillets, rubbing it gently to coat the surface. Reserve the remaining olive oil for later use.
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In a baking pan, pour the remaining olive oil onto the bottom, creating a thin layer to prevent the fish from sticking.
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Arrange the thinly sliced lemon rounds on the bottom of the baking pan, forming a bed for the fish. Layer half of the sliced fennel on top of the lemon slices, creating a flavorful base.
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Carefully place the seasoned red snapper fillets on the bed of fennel, ensuring they are evenly spaced and nestled into the ingredients below.
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Scatter the sliced mushrooms and chopped tomatoes around the fish, distributing them evenly for a balanced flavor profile.
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Pour the dry white wine over the fish and vegetables, allowing it to seep into the ingredients and enhance their natural flavors.
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Season the dish with freshly ground pepper, adding a touch of warmth and depth to the overall taste.
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Top the red snapper fillets with the remaining sliced fennel, creating a vibrant and aromatic layer that will infuse the dish with additional flavor during baking.
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Cover the baking pan with aluminum foil, ensuring it is tightly sealed to trap the steam and moisture, which will help cook the fish to perfection.
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Place the baking pan in the preheated oven and bake for 20-30 minutes, or until the red snapper is cooked through and flakes easily with a fork.
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Once the initial baking time has elapsed, carefully remove the aluminum foil from the baking pan, allowing the fish to continue cooking uncovered for an additional 5-10 minutes, or until it reaches the desired level of doneness.
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To serve, use a spoon to gently scoop the tender flesh from the red snapper fillets, arranging them on individual plates or a serving platter.
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Top the fish with the cooked vegetables and sauce from the baking pan, ensuring each serving is generously adorned with the flavorful mixture.
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Garnish with freshly chopped fennel fronds for a burst of color and freshness, adding a final touch of elegance to this exquisite dish.
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Serve the Red Snapper with Fennel & Mushrooms immediately, and enjoy the rich flavors and delicate textures that make this recipe a true culinary masterpiece.
