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Snapper with Fennel, Onion, Tomato with Couscous

15 INGREDIENTS • 14 STEPS • 40MINS

Snapper with Fennel, Onion, Tomato with Couscous

Recipe

4.0

2 ratings
"Healthy, filling and simple to prepare, this dish is easy enough to make for weeknight family dinners, yet sophisticated enough for entertaining. The bright green peas pair perfectly with the fresh mint in the couscous. I love this time-saving dish any night of the week." -Melissa d'Arabian
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"Healthy, filling and simple to prepare, this dish is easy enough to make for weeknight family dinners, yet sophisticated enough for entertaining. The bright green peas pair perfectly with the fresh mint in the couscous. I love this time-saving dish any night of the week." -Melissa d'Arabian
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

40MINS

Total Time

$7.65

Cost Per Serving

Ingredients

Servings
2
us / metric
Fennel Bulb
1
Fennel Bulb
Lemon
1
Lemon
Moroccan Couscous
225 g
Moroccan Couscous
Onion
1
Small Onion
Herbes de Provence
1/2 tsp
Herbes de Provence
Chicken Base
1 pckg
Chicken Base
White Cooking Wine
120 mL
White Cooking Wine
Fresh Mint
15 g
Fresh Mint
Red Snapper Fillet
2
Red Snapper Fillets
Roma Tomato
1
Roma Tomato
Green Peas
75 g
Green Peas
Butter
4 Tbsp
Butter
Olive Oil
2 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

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Calories
1689
Fat
82.8 g
Protein
101.2 g
Carbs
144.5 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Cut Onion (1) in half. Cut into quarter-inch slices. Slice the Fennel Bulb (1) into quarters and remove the core. Slice into quarter-inch thin slices and set aside.
step 3
Cut the Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice tomato into thin, long, half inch strips, and set aside.
step 3 Cut the Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice tomato into thin, long, half inch strips, and set aside.
step 4
Juice the Lemon (1) into a small bowl, and discard seeds. Remove the mint leaves from the stems and discard stems. Roughly chop the mint leaves and hold for step five.
step 4 Juice the Lemon (1) into a small bowl, and discard seeds. Remove the mint leaves from the stems and discard stems. Roughly chop the mint leaves and hold for step five.
step 5
Add a half cup of water and the Chicken Base (1 pckg) to another small bowl. Stir until dissolved and set aside.
step 6
Heat a large saute pan over medium heat. Add Olive Oil (2 Tbsp), onion, and fennel. Cook for 9 minutes, stirring frequently.
step 7
Add tomatoes and Herbes de Provence (1/2 tsp) to the pan and cook another 5 minutes.
step 8
Increase the heat to high, add the White Cooking Wine (120 mL), chicken broth, and half of the lemon juice. Let simmer for 1 minute and turn off the heat.
step 8 Increase the heat to high, add the White Cooking Wine (120 mL), chicken broth, and half of the lemon juice. Let simmer for 1 minute and turn off the heat.
step 9
Pat dry the Red Snapper Fillets (2) with paper towels. Season each fillet with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Nestle the fillets into the pan, surrounded by the veggies. Place one tablespoon of Butter (1 Tbsp) on top of each fillet.
step 10
Place the pan in the oven and cook for six to seven minutes. Remove from oven and keep warm until plating.
step 10 Place the pan in the oven and cook for six to seven minutes. Remove from oven and keep warm until plating.
step 11
While the snapper is roasting, pour one and a half cups of water into a medium saucepan over medium-high heat. Bring to a boil. Stir in the Moroccan Couscous (225 g) and the remaining Butter (3 Tbsp) turn off the heat. Cover, and let rest for 5 minutes.
step 12
Fluff couscous with a fork. Add the Green Peas (75 g), Fresh Mint (15 g), remaining lemon juice, and Salt (1/2 tsp). Gently stir until combined.
step 13
Divide the couscous between two plates. Lay a piece of snapper over the couscous, centered. Top the fish with the fennel, onion, and tomato mixture.
step 13 Divide the couscous between two plates. Lay a piece of snapper over the couscous, centered. Top the fish with the fennel, onion, and tomato mixture.
step 14
Serve and enjoy!
step 14 Serve and enjoy!

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