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Seared Red Snapper with Fennel
Recipe

10 INGREDIENTS • 7 STEPS • 30MINS

Seared Red Snapper with Fennel

2.0
1 rating
Easy and healthy seared red snapper fillet on sautéed fennel in a simple, blistered tomato sauce. A dish to impress!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Easy and healthy seared red snapper fillet on sautéed fennel in a simple, blistered tomato sauce. A dish to impress!
30MINS
Total Time
$3.92
Cost Per Serving
Ingredients
Servings
1
us / metric
Red Snapper Fillet
9 oz
Red Snapper Fillets
Garlic
1 clove
Cherry Tomato
5
Cherry Tomatoes
Salt
to taste
Extra-Virgin Olive Oil
1 tsp
Extra-Virgin Olive Oil
Vegetable Broth
4 Tbsp
Vegetable Broth
Nutrition Per Serving
VIEW ALL
Calories
390
Fat
8.5 g
Protein
55.8 g
Carbs
24.1 g
Add to plan
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Seared Red Snapper with Fennel
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Pat the Red Snapper Fillets (9 oz) with kitchen paper and season with Salt (to taste) and Ground Black Pepper (to taste).
step 1 Pat the Red Snapper Fillets (9 oz) with kitchen paper and season with Salt (to taste) and Ground Black Pepper (to taste).
step 2
Wash the Cherry Tomatoes (5) and slice up the Fennel Bulb (1 bulb) Rinse under water
step 2 Wash the Cherry Tomatoes (5)  and slice up the Fennel Bulb (1 bulb) Rinse under water
step 3
In a skillet heat up 1 tsp of Extra-Virgin Olive Oil (as needed) and Garlic (1 clove) on a medium high heat, when the garlic turns a light golden color add the tomatoes, season with salt and pepper. Fresh Basil Leaves (3) and Dried Oregano (1 tsp) to the seared tomatoes and sauté for 1 minute . Remove from the heat.
step 3 In a skillet heat up 1 tsp of Extra-Virgin Olive Oil (as needed) and Garlic (1 clove) on a medium high heat, when the garlic turns a light golden color add the tomatoes, season with salt and pepper. Fresh Basil Leaves (3)  and Dried Oregano (1 tsp) to the seared tomatoes and sauté for 1 minute . Remove from the heat.
step 4
Puree the tomatoes, garlic and Vegetable Broth (4 Tbsp) with an immersion blender. Set aside.
step 4 Puree the tomatoes, garlic and Vegetable Broth (4 Tbsp) with an immersion blender. Set aside.
step 5
In a clean skillet add the remaining Extra-Virgin Olive Oil (as needed) when warm add the sliced fennel, salt and pepper and cook on medium until fennel is tender. Remove and set asides
step 5 In a clean skillet add the remaining Extra-Virgin Olive Oil (as needed) when warm add the sliced fennel, salt and pepper and cook on medium until fennel is tender. Remove and set asides
step 6
In the same skillet sear the fish fillet skin down. When the skin is golden and crispy, turn the fish over and continue cooking. Once the fish is cooked, remove the heat. Pour the tomato sauce into a plate, add the cooked fennel.
step 6 In the same skillet sear the fish fillet skin down. When the skin is golden and crispy, turn the fish over and continue cooking. Once the fish is cooked, remove the heat. Pour the tomato sauce into a plate, add the cooked fennel.
step 7
place the cooked fillet onto the plate. Decorate with some fresh fennel leaves, drizzle some extra-virgin olive oil and serve it up.
step 7 place the cooked fillet onto the plate. Decorate with some fresh fennel leaves, drizzle some extra-virgin olive oil and serve it up.
Tags
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Dairy-Free
Gluten-Free
Low-Carb
Healthy
Shellfish-Free
Mediterranean
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