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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 1063_recipe_fish.jpg
Ingredients Ingredient Checklist 1 large bulb fennel, julienned, stalks and fronds reserved 1/4 cup olive oil 1 shallot, finely chopped 2 cloves garlic, minced Coarse salt and freshly ground pepper 1 whole red snapper (5 to 7 pound), backbone removed, scaled, head and tail intact Juice of 1/2 lime 1/2 cup dry white wine, or vermouth Fresh watercress, for garnish 1/2 cup chopped fresh parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 1063_recipe_fish.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
1063_recipe_fish.jpg
1063_recipe_fish.jpg
Ingredients
Ingredients
- 1 large bulb fennel, julienned, stalks and fronds reserved 1/4 cup olive oil 1 shallot, finely chopped 2 cloves garlic, minced Coarse salt and freshly ground pepper 1 whole red snapper (5 to 7 pound), backbone removed, scaled, head and tail intact Juice of 1/2 lime 1/2 cup dry white wine, or vermouth Fresh watercress, for garnish 1/2 cup chopped fresh parsley
Directions
Preheat oven to 400 degrees with rack in center. Heat olive oil in a small skillet over medium-high heat; add julienned fennel, shallots, and half the garlic. Cook, covered, until just tender, about 10 minutes. Using a slotted spoon, transfer fennel mixture to a bowl, reserving oil in pan; season with salt and pepper. Stir in parsley; set aside.
Place fish in an oiled shallow baking dish large enough to hold fish. Spread fish open, and transfer fennel mixture to center of fish. Sprinkle with lime juice, and close fish. Tie together crosswise in 2 or 3 places using kitchen twine.
Season fish with salt and pepper; rub with remaining garlic. Pour reserved oil over fish; cover with fennel stalks and fronds. Pour in white wine.
Bake fish, basting often with juices from pan, until flesh is opaque and flakes slightly, about 10 minutes per inch of thickness. Remove strings. Transfer to a large serving platter; garnish with watercress. Serve immediately.
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All Reviews for Whole Roasted Fish with Fennel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole Roasted Fish with Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
