Mmm... red snapper with fennel, garlic and white wine. Just the thing for a special occasion dinner!
This recipe is perfect! Really balanced the flavor of the snapper without overpowering. Too subtle for any other meat, but great with a snapper or even a salmon. The fennel is a GREAT addition to this stuffing. When I was sauteing it made my whole kitchen smell wonderful! If you can't find a fennel bulb in your supermarket (I couldn't) it's perfectly acceptable to use a teaspoon of fennel seeds and add a 1/2 cup additional parsley instead. My only criticism is the time/temp for baking. I put the oven on 300 and after 20 min the fish was barely warm! After another 20 min on 350 I finally stuck it in the broiler for 10 min, and that was perfect. You'll have to experiment with the temp to get it right, but I recommend finishing it off in the broiler so it crisps up nice. - 09 May 2010 (Review from Allrecipes USA and Canada)
Only okay. It was very subtle, needed lots of salt, had to increase the cooking time from 20 to 25 minutes. Not a keeper for me. - 23 Nov 2010 (Review from Allrecipes USA and Canada)
The fennel and onion inside was very good. Like other reviewers I had to cook the fish longer. - 24 May 2019 (Review from Allrecipes USA and Canada)