Whole Red Snapper with Fennel, Shallot, and Garlic

Name: Whole Red Snapper with Fennel, Shallot, and Garlic
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: French, Italian, Spanish
Ingredients: 0.33 cup Extra-Virgin Olive Oil; 0.5 cup Fresh Parsley; 2 tbsp Lemon Juice; 3 cloves Minced Garlic; 0.5 dash Salt & Pepper; 1 whole Shallot; 0.25 cup White Wine; 1 whole Whole Snapper

Dinner 🍽️Lunch 🥪 French 🇫🇷Italian 🇮🇹Spanish 🇪🇸 High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Comfort-Food Pescatarian 🐟Anabolic Diet

Whole Red Snapper with Fennel, Shallot, and Garlic pairs tender, flaky fish with a sweet anise note from fennel, mellowed shallots, and a bright finish of lemon and white wine. Rich olive oil and plenty of garlic infuse each bite with aromatic depth, making it a standout centerpiece for a relaxed dinner or a special weekend meal when you want clean, refined flavors.

Prep25 mins
Cook25 mins
Serves6
DifficultyMedium

1

Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2

Heat 4 tablespoons of olive oil in a skillet over medium heat. Add 3 cloves minced garlic, fennel, and minced shallot, then cook and stir until the fennel starts to soften, about 5 minutes. Remove from the heat, transfer the vegetables to a bowl, and stir in chopped parsley. Set aside the cooking oil.
3

Season the fish all over with salt and pepper to taste, then stuff the snapper with the fennel mixture. Tie the snapper in three places with kitchen twine. Place the snapper in the prepared baking dish, then drizzle with the white wine, lemon juice, and the 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.