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RECIPE
10 INGREDIENTS 7 STEPS 30min

Seared Red Snapper with Fennel

2.0
1 Ratings
Easy and healthy seared red snapper fillet on sautéed fennel in a simple, blistered tomato sauce. A dish to impress!
Seared Red Snapper with Fennel Recipe | SideChef
Easy and healthy seared red snapper fillet on sautéed fennel in a simple, blistered tomato sauce. A dish to impress!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
30min
Total Time
$3.92
Cost Per Serving

Ingredients

Servings
1
US / METRIC
9 oz
Red Snapper Fillets
1 clove
5
Cherry Tomatoes
to taste
1 tsp
Extra-Virgin Olive Oil
1/4 cup
Vegetable Broth
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
390
FAT
8.5 g
PROTEIN
55.8 g
CARBS
24.1 g

Cooking Instructions

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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 Bulbs (1 bulb) Rinse under water
Step 3
In a skillet heat up 1 tsp of Extra-Virgin Olive Oil (1/2 tsp) 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 (1/4 cup) with an immersion blender. Set aside.
Step 5
In a clean skillet add the remaining Extra-Virgin Olive Oil (1/2 tsp) 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 7
place the cooked fillet onto the plate. Decorate with some fresh fennel leaves, drizzle some extra-virgin olive oil and serve it up.
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Nutrition Per Serving
Calories
390
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
87.5 mg
29%
Carbohydrates
24.1 g
9%
Fiber
9.5 g
34%
Sugars
12.4 g
--
Protein
55.8 g
112%
Sodium
507.2 mg
22%
Vitamin D
--
--
Calcium
271.5 mg
21%
Iron
3.6 mg
20%
Potassium
1023.7 mg
22%
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