Roasted Snapper with Fennel
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Ingredients
- 4whole red snapper(cleaned and gutted, about 1 lb each)
- 2fennel bulb(sliced lengthwise into quarters)
- 5 tablespoonsextra virgin olive oil
- 2lemon(sliced into thin rounds)
- 3 tablespoonsfresh dill(chopped)
- 2 sprigsfresh thyme
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonfennel seeds(lightly crushed)
- 118¼ mldry white wine
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the snapper dry with paper towels and season the cavities generously with salt and pepper.
Tip: Drying the fish ensures better browning and crisper skin.
- 2
Toss the sliced fennel with 3 tablespoons of olive oil, fennel seeds, minced garlic, and half the dill. Spread evenly on a large roasting pan and roast for 10 minutes until slightly softened.
Tip: Starting fennel ahead allows it to caramelize while the fish cooks.
- 3
Remove the pan from the oven and arrange the fennel in two rows. Place the snapper on top of the fennel, positioning lemon slices and thyme sprigs inside each fish cavity.
Tip: Layering this way helps the fennel cook evenly beneath the fish.
- 4
Drizzle the fish with remaining 2 tablespoons of olive oil and season the exterior with salt, pepper, and remaining dill.
- 5
Pour the white wine around the fish and fennel (avoiding pouring directly on the fish). Return to the oven and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Tip: The wine creates steam that keeps the fish moist while adding depth of flavor.
- 6
Remove from the oven and let rest for 2 minutes. Carefully transfer the snapper and roasted fennel to serving plates, spooning the pan juices over the top.
Tip: Resting allows the fish to firm up slightly, making plating easier.
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