Baked Red Snapper with Fennel and Olives

Red snapper is served on a bed of sauteed root vegetables - celery, fennel bulb, and red onion - and olives and baked in the oven to perfection.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 395 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons olive oil
• ½ cup dry white wine
• 1 pound red snapper fillets
• 1 lemon, zested and sliced
• 1 red onion
• 3 tablespoons butter, cut into small pieces
• 1 fennel bulb
• 2 ribs celery
• ½ cup pitted olives

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.

Step 3

Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.

Step 4

Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.

Step 5

Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.