Best 9 Red Snapper Roasted With Fennel And Breadcrumbs Recipes

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Embark on a culinary journey with our tantalizing Red Snapper Roasted with Fennel and Breadcrumbs. This delectable dish bursts with vibrant flavors, featuring tender and flaky red snapper fillets nestled amidst a symphony of roasted fennel and crispy breadcrumbs. Accompanied by a medley of zesty lemon and fresh herbs, this dish promises an unforgettable dining experience. Delight your taste buds further with our additional recipes, including a refreshing fennel and orange salad, a creamy fennel soup, and a delectable fennel gratin. With easy-to-follow instructions and a treasure trove of culinary tips, this article will guide you in creating a memorable meal that will leave your guests craving for more.

Here are our top 9 tried and tested recipes!

SNAPPER WITH FENNEL, ONION AND TOMATO



Snapper with Fennel, Onion and Tomato image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Four 4-ounce fish fillets (mild white fish)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons olive oil
2 small yellow onions, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
2 tomatoes, cut into small wedges
1 teaspoon herbes de Provence
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
4 small pats butter
Lemon wedges, for squeezing

Steps:

  • Preheat the oven to 400 degrees F.
  • Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
  • Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
  • Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

RED SNAPPER WITH FENNEL AND GARLIC



Red Snapper with Fennel and Garlic image

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

Provided by IMANKAY

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 10

⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1 shallot, minced
½ cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
¼ cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced garlic

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • 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.
  • 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.
  • Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g

RED SNAPPER



Red Snapper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 22

1 tablespoon olive oil
1/2 medium onion, peeled and minced
1/2 stalk celery, peeled and minced
1/2 clove fresh garlic, peeled and minced
1/2 tablespoon curry powder
1/2 cup white wine
3/4 cup fish stock or clam broth
Vegetable Italian Couscous, recipe follows
1 (6 to 7-ounce) red snapper fillet, skin on
Super fine flour
Coarse salt, to taste
Pepper, to taste
1/8 cup vegetable oil
1/4 cup carrot extract (juice)
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil
1/4 cup brunoise carrot
1/4 cup brunoise celery
1/4 cup brunoise red pepper
2 cups chicken stock or vegetarian stock
1/2 cup Italian couscous

Steps:

  • Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
  • Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
  • Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
  • Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
  • Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

ROASTED RED SNAPPER WITH ROSEMARY



Roasted Red Snapper with Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
  • Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
  • Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

OVEN BAKED RED SNAPPER



Oven Baked Red Snapper image

Provided by Food Network

Categories     main-dish

Time P1DT6h40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
All-purpose seasoning, for seasoning the fish
5 tablespoons butter, plus more for greasing foil
1/4 pound okra, chopped
1 red bell pepper, diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine

Steps:

  • Preheat oven to 450 degrees F.
  • Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
  • In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
  • Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
  • Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

HERB-CRUSTED RED SNAPPER



Herb-Crusted Red Snapper image

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

GULF COAST RED SNAPPER



Gulf Coast Red Snapper image

Fish marinated in a garlic, lemon sauce topped with tomatoes. Don't bother measuring; you can eyeball this one. Wonderful!

Provided by Shaz

Categories     Seafood     Fish

Time 1h55m

Yield 8

Number Of Ingredients 13

cooking spray
5 tablespoons bacon grease
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon brown sugar
¼ teaspoon dried thyme
2 pounds red snapper fillets
2 cups stewed tomatoes
2 onions, chopped
¼ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley

Steps:

  • Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
  • Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 8.5 g, Cholesterol 41.7 mg, Fat 1.7 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.4 g, Sodium 286.4 mg, Sugar 4.2 g

RED SNAPPER ROASTED WITH FENNEL AND BREADCRUMBS



Red Snapper Roasted with Fennel and Breadcrumbs image

Categories     Fish     Roast     Snapper     Fennel     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped fresh Italian parsley
2 cups fresh French breadcrumbs
1/4 cup olive oil
1 3 1/2-to 4-pound headless red snapper
1/4 cup dry white wine
Olive oil

Steps:

  • Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.)
  • Preheat oven to 450°F. Cut slashes 2 inches apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.
  • Bake fish until just opaque in center, about 45 minutes. Serve with fennel.

Tips:

  • When choosing red snapper, look for fish that has bright, clear eyes and firm, moist flesh. Avoid any fish that has a slimy or off-putting smell.
  • To easily remove the skin from the red snapper, score the skin with a sharp knife and then carefully lift it off the flesh.
  • For the best flavor, use fresh fennel and breadcrumbs. If you don't have fresh fennel, you can use 1 teaspoon of dried fennel seeds.
  • To make the breadcrumbs, simply toast some bread cubes in a toaster oven or skillet until they are golden brown and crispy. Then, pulse them in a food processor until they are fine crumbs.
  • Don't overcrowd the roasting pan. If you are cooking multiple red snappers, roast them in batches so that they have enough space to cook evenly.

Conclusion:

Roasted red snapper with fennel and breadcrumbs is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The fish is succulent and flaky, and the fennel and breadcrumbs add a wonderful flavor and texture. This dish is also a good source of protein and omega-3 fatty acids, making it a healthy choice for your family.

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