Red snapper with fennel and garlic

Red snapper with fennel and garlic


3 people made this

About this recipe: Succulent and tender baked snapper with all your favourite ingredients - garlic, shallots, fennel and white wine.


Serves: 6 

  • 75ml extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 fennel, thinly sliced
  • 1 shallot, minced
  • 30g chopped fresh parsley
  • 1 (2kg) whole red snapper
  • salt and pepper to taste
  • 60ml dry white wine
  • 2 tablespoons lemon juice
  • 3 tablespoons minced garlic

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Preheat an oven to 150 C / Gas mark 2.
  2. Heat olive oil in a frying pan over medium heat. Stir in 3 cloves minced garlic, fennel and minced shallot. Cook and stir until the fennel starts 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 string to tie the snapper together in three places. Place the snapper into a 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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