BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE
Categories Fish Tomato Bake Quick & Easy Snapper Fennel White Wine Healthy Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 9
Steps:
- Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
- Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.
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Thefloridadoordashdriver Thefloridadoordashdriver
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
chico sanchez
[email protected]This recipe is a great way to use up leftover fish. I had some snapper fillets that I needed to use up, and this dish was the perfect solution.
Michael Latecki
[email protected]I love the presentation of this dish. The snapper looks so elegant served over the vibrant tomato sauce.
Saqib Khan1133
[email protected]I'm allergic to fennel, so I had to omit it from the recipe. The sauce was still delicious, but I think it would have been even better with the fennel.
Asad Rehmani
[email protected]I thought the recipe was a bit too complicated. I would have preferred a simpler method.
Shayra Divine
[email protected]I'm a big fan of fennel, so I really enjoyed the flavor of the sauce. I thought it paired well with the snapper.
Yuiel Wedi
[email protected]I'm not sure what went wrong, but my sauce turned out really bland. I think I might have used the wrong type of tomatoes.
Zachary Green
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it didn't wow me either.
Ajigbe Zachariah
[email protected]The snapper was a bit overcooked for my liking. I would have preferred it cooked for a few minutes less.
Umesh Khadka
[email protected]I found the sauce to be a bit too sweet. I would have preferred it with a more savory flavor profile.
David Richards
[email protected]This dish was a bit too fishy for my taste. I think I would have preferred it with a milder white fish.
Jessa and Jaren Cole
[email protected]I made this recipe for my family and it was a huge hit! Everyone loved the crispy skin of the snapper and the flavorful sauce. It was a great way to enjoy fresh fish.
Tshegofatso Kwati
[email protected]I love the combination of flavors in this dish. The fennel and tomato sauce is a perfect complement to the delicate flavor of the snapper. I highly recommend trying this recipe!
okori moses
[email protected]This recipe was easy to follow and the end result was stunning. The snapper was cooked perfectly and the sauce was delicious. My guests raved about it!
Zaharadeen Dangoma
[email protected]I'm not a big fan of fish, but this dish changed my mind. The snapper was so moist and flaky, and the fennel-tomato sauce was incredibly flavorful. I'll definitely be making this again!
Md Razzak7445
[email protected]I tried this recipe for a special dinner party and it turned out amazing! The sauce was particularly impressive, with a perfect balance of tangy tomatoes, aromatic fennel, and savory herbs. The snapper was cooked evenly and was a great canvas for the
Alan Maziero
[email protected]This baked red snapper with fennel-scented tomato sauce was an absolute delight! The fish was cooked to perfection, flaky and tender, while the sauce was rich and flavorful with a hint of anise from the fennel. I served it over a bed of roasted veget