Snapper with Fennel, Onion and Tomato (Melissa d'Arabian) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
four 4-ounce fish fillets (mild white fish) |
salt and freshly ground black pepper |
3 tablespoons olive oil |
2 small yellow onions, sliced with the grain |
1 bulb fennel, cored and cut into very thin wedges |
2 tomatoes, cut into small wedges |
1 teaspoon herbes de provence |
1/2 cup white wine |
1/2 cup chicken stock |
1 lemon, juiced |
4 small pats butter |
lemon wedges, for squeezing |
Directions:
1. Preheat the oven to 400 degrees F.
2. Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
3. Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
4. Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.
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