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RECIPE
15 INGREDIENTS14 STEPS40MIN

Snapper with Fennel, Onion, Tomato with Couscous

4.0
2 Ratings
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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

40MIN

Total Time
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Ingredients
US / METRIC
Servings:
2
Serves 2
1 1/3 cups
Moroccan Couscous
1
Small  Onion
1/2 tsp
Herbes de Provence
1 pckg
Chicken Base
1/2 cup
White Cooking Wine
1/2 cup
2
Red Snapper Fillets
1/2 cup
1/4 cup
2 Tbsp
3/4 tsp
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Nutrition Per Serving
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CALORIES
1689
FAT
82.8 g
PROTEIN
101.2 g
CARBS
144.5 g

Directions

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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 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 package) to another small bowl. Stir until dissolved and set aside.
Step 6
Heat a large saute pan over medium heat. Add Olive Oil (2 tablespoon), onion, and fennel. Cook for 9 minutes, stirring frequently.
Step 7
Add tomatoes and Herbes de Provence (1/2 teaspoon) to the pan and cook another 5 minutes.
Step 8
Increase the heat to high, add the White Cooking Wine (1/2 cup), 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 Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Nestle the fillets into the pan, surrounded by the veggies. Place one tablespoon of Butter (1 tablespoon) 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 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 (8 ounce) and the remaining Butter (3 tablespoon) turn off the heat. Cover, and let rest for 5 minutes.
Step 12
Fluff couscous with a fork. Add the Green Peas (1/2 cup), Fresh Mint (0.5 ounce), remaining lemon juice, and Salt (1/2 teaspoon). 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 14
Serve and enjoy!

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Nutrition Per Serving
Calories
1689
% Daily Value*
Fat
82.8 g
106%
Saturated Fat
17.3 g
86%
Trans Fat
0.0 g
--
Cholesterol
140.8 mg
47%
Carbohydrates
144.5 g
53%
Fiber
13.1 g
47%
Sugars
48.7 g
--
Protein
101.2 g
202%
Sodium
22014.2 mg
957%
Vitamin D
--
--
Calcium
207.0 mg
16%
Iron
4.0 mg
22%
Potassium
495.6 mg
11%
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