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Red Snapper with Roasted Fennel
Ingredients
Conversions to European measurements can be found here!
- 3 lbs red snapper fillets
- 2 fennel bulbs roasted then thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic sliced
- 1 teaspoon fennel seed
- 1/2 lemon thinly sliced
- juice of half a lemon
- salt and pepper to taste
- 1/4 cup finely chopped parsely
Procedure
turn your oven broiler to high
Begin by halving the fennel bulbs and either place them flat side down on a hot grill pan, BBQ grill, or place them under your oven's broiler (on high) for about 5 minutes per side (this goes for the grill options as well). Remove the roasted fennel bulbs and set them aside for a few minutes to cool. Once they are cool enough to handle slice them thinly. Hang on to the sliced fennel for a few minutes.
Heat up a saute pan over medium heat and add the butter and olive oil. Once the butter stops foaming add the garlic slices and fennel seeds. Saute the galic and fennel seeds for about a minute or two just until the fennel becomes very fragrent. Add the snapper fillets next lay them directly on top of the fennel seeds and garlic. Allow them to sear undisturbed for 3-5 minutes on one side. Once a golden crust has formed on the hot side of the fish add the sliced fennel and lemon slices. Place the entire pan under the broiler for another 3 minutes or until the fish becomes cooked. Snapper will look white (as opposed to slightly opaque) when it is cooked. When the fish is done remove it from the oven and remove the fish to a serving platter with a large spatula.
Return the pan to the stove top over medium heat and degalze the pan with the lemon juice. You can do this with or without the fennel and lemon slices in the pan. Adjust the falvorings with salt and pepper and pour the sauce (with the fennel and lemon slices) over the fish. Sprinkle a bit of the parsely over the top to garnish.