Baked Red Snapper with Fennel

    50 minutes

    Mmm... red snapper with fennel, garlic and white wine. Just the thing for a special occasion dinner!

    9 people made this

    Serves: 6 

    • 1/3 cup (80ml) extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 bulb fennel, thinly sliced
    • 1 eschalot, minced
    • 1/2 cup chopped fresh parsley
    • 1 (1.8 kg) whole red snapper
    • 1 pinch salt and pepper to taste
    • 1/4 cup (60ml) dry white wine
    • 2 tablespoons lemon juice
    • 3 tablespoons minced garlic

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat an oven to 150 degrees C. Spray a 20x30cm baking dish with cooking spray.
    2. Heat 4 tablespoons of olive oil in a frypan over medium heat. Stir in minced garlic, fennel and minced eschalot. 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.
    3. 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.
    4. Bake in the preheated oven until the fish is no longer translucent and flakes easily with a fork, about 20 minutes.

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    Reviews in English (6)


    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)