Best 5 Snapper With Fennel Onion And Tomato Recipes

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Embark on a culinary journey with our tantalizing snapper recipe, expertly crafted to tantalize your taste buds. This delectable dish features succulent snapper fillets, bathed in a vibrant medley of flavors. Sliced fennel and onions lend a sweet and aromatic base, while diced tomatoes inject a burst of freshness and tang. A sprinkling of juicy capers and briny olives adds a delightful savory touch, creating a harmonious balance of flavors. The pièce de résistance is a flavorful white wine sauce, carefully infused with the essence of fresh herbs and a hint of lemon zest. As the sauce gently envelops the snapper, it creates an irresistible aroma that will fill your kitchen and beckon you to the table. This recipe is accompanied by three additional culinary creations to satisfy every palate. Discover the vibrant flavors of a refreshing fennel and orange salad, the tangy delight of a tomato and onion salad, and the classic elegance of a simple green salad. Each salad offers a unique accompaniment to the main course, providing a symphony of textures and flavors that will elevate your dining experience.

Let's cook with our recipes!

SNAPPER WITH FENNEL AND TOMATOES



Snapper with Fennel and Tomatoes image

Provided by Marc Murphy

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 pinches of saffron threads
1/2 cup dry white wine
1/2 cup extra-virgin olive oil
1 bulb fennel, trimmed, cored and thinly sliced, plus fronds for topping
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted
1/2 cup vegetable stock
1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
4 6-ounce snapper fillets, pin bones removed
Gray salt, for finishing

Steps:

  • Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley.
  • Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes.
  • Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt.

FENNEL SNAPPER IN PARCHMENT



Fennel Snapper in Parchment image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 small bulb fennel, halved, cored and thinly sliced
1 small bunch Tuscan kale, thinly sliced
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
2 oranges, unpeeled and thinly sliced into 12 slices
Four 6-ounce skinless snapper fillets or other flaky fish
1/2 teaspoon fennel pollen or ground fennel seed

Steps:

  • Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside.
  • In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices.
  • Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot. Serve in the parchment packets for easy clean up.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

PERCH OR SNAPPER FILLET WITH TOMATOES AND ONION



Perch or Snapper Fillet With Tomatoes and Onion image

Make and share this Perch or Snapper Fillet With Tomatoes and Onion recipe from Food.com.

Provided by Oolala

Categories     Perch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 red snapper fillets or 4 perch fillets, skin on
1/2 cup fresh parsley, chopped
4 plum tomatoes, can use vine ripe, chopped
1 small onion, diced
2 ounces lemon juice
salt, to taste
pepper
2 tablespoons olive oil
canola oil, to coat baking dish

Steps:

  • Preheat oven to 325 degrees F.
  • Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
  • Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
  • While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
  • Heat the oil and add the garlic and onions.
  • Once the onions are translucent, add the tomatoes and parsley.
  • Continue to saute for approximately 5 minutes over medium heat.
  • Remove the fillets from the oven and serve with the tomatoes and onions on top.

Nutrition Facts : Calories 302, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.9, Sodium 105, Carbohydrate 5.9, Fiber 1.3, Sugar 2.8, Protein 45.7

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE



Baked Red Snapper with Fennel-Scented Tomato Sauce image

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

2 tablespoons olive oil
1/2 large onion, sliced
1 28-ounce can Italian plum tomatoes, drained
1/4 cup dry white wine
2 2 1/2 x 1-inch pieces orange peel (orange part only)
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Salt and pepper
2 3/4-inch-thick red snapper or other firm white fish fillets

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.

Tips:

  • Choose the freshest snapper you can find. Look for fish that has bright, clear eyes and firm, moist flesh.
  • Use a variety of vegetables in your dish. Fennel, onion, and tomato are all great choices, but you can also add other vegetables like bell peppers, zucchini, or carrots.
  • Don't overcook the snapper. The fish should be cooked until it is just opaque in the center. Overcooking will make the fish tough and dry.
  • Serve the snapper immediately. The fish is best when served hot out of the oven.

Conclusion:

This snapper recipe is a delicious and healthy way to enjoy this versatile fish. The fennel, onion, and tomato add a flavorful and colorful complement to the snapper, and the baked cooking method ensures that the fish is cooked perfectly. Whether you're looking for a simple weeknight meal or a special occasion dish, this snapper recipe is sure to please.

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