Red snapper with fennel and garlic

    50 min

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

    3 people made this

    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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    Reviews in English (4)


    This recipe is perfect! Really balanced the flavor of the snapper without overpowering. Too subtle for any other meat, but great with a snapper or even a salmon. The fennel is a GREAT addition to this stuffing. When I was sauteing it made my whole kitchen smell wonderful! If you can't find a fennel bulb in your supermarket (I couldn't) it's perfectly acceptable to use a teaspoon of fennel seeds and add a 1/2 cup additional parsley instead. My only criticism is the time/temp for baking. I put the oven on 300 and after 20 min the fish was barely warm! After another 20 min on 350 I finally stuck it in the broiler for 10 min, and that was perfect. You'll have to experiment with the temp to get it right, but I recommend finishing it off in the broiler so it crisps up nice.  -  09 May 2010  (Review from Allrecipes US | Canada)


    Only okay. It was very subtle, needed lots of salt, had to increase the cooking time from 20 to 25 minutes. Not a keeper for me.  -  23 Nov 2010  (Review from Allrecipes US | Canada)


    I had to change a couple ingredients because of what I had available at home but oh my, did it ever turn out amazing!!! This is a "MUST TRY" reciepe***  -  04 Apr 2015  (Review from Allrecipes US | Canada)