All Recipes Best Recipe Seafood Fish

Ingredients

1 red onion 1 fennel bulb 2 ribs celery ½ cup pitted olives 2 tablespoons olive oil 1 pinch salt 1 lemon, zested and sliced 1 pound red snapper fillets ½ cup dry white wine 2 tablespoons olive oil 3 tablespoons butter, cut into small pieces

Nutrition Info

394.9 calories carbohydrate: 12.7 g cholesterol: 64.5 mg fat: 25.8 g fiber: 4.6 g protein: 25.1 g saturatedFat: 7.9 g servingSize: - sodium: 365.5 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade, process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.

4 servings

Light flavorful red snapper dish that is great with potato cauliflower mash.