Red Snapper with Fennel and Garlic

A whole red snapper is stuffed with a shallot and fennel stuffing, drizzled with white wine and lemon juice, then tied and baked in the oven until flaky in this dish.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 452 Calories

Ingredients

• 2 tablespoons lemon juice
• salt and pepper to taste
• 3 cloves garlic, minced
• 3 tablespoons minced garlic
• 1 shallot, minced
• 1 bulb fennel, thinly sliced
• 1 (4 pound) whole red snapper
• 0.5 cup chopped fresh parsley
• 0.25 cup dry white wine
• 0.33300000429153 cup extra-virgin olive oil

Recipe Instructions

Step 1

Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Step 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.

Step 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.

Step 4

Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.