garbanzopalooza

A blog by ordinary people about living an extraordinary life

Snapper with fennel and tomatoes


Tonight Meg and I turned to Food Network’s Best Thing I Ever Made for our dinner recipe.  Meghan forwarded me this recipe after seeing it last week (http://www.foodnetwork.com/recipes/melissa-darabian/snapper-with-fennel-onion-and-tomato-recipe/index.html).  It is a one pot dinner of red snapper with fennel, onions and tomato.  I actually ended up using 2 pots because I made some jasmine rice to serve this over.  Add this preparation of snapper to the growing lists of fish preparations that have received the Meghan seal of approval.

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A few slight tweaks in the amounts of the ingredients used (I actually used more wine and no stock, nothing wrong with that).  I also used less oil and none of the butter.  As usual, feel free to modify the recipe any way you see fit.  If you are unable to find (or afford) red snapper, you can certainly substitute with a fish such as tilapia.

Ingredients

  • 1/2 pound of red snapper filet
  • salt and pepper
  • 1 tablespoon of olive oil
  • 1 fennel bulb, cored and sliced thin (I should have sliced ours thinner, or cooked it a few minutes before adding the onion)
  • 1 medium onion, sliced thin
  • 2 tomatoes, sliced into 8 wedges each
  • 1/2 cup of white wine
  • juice of 1 lemon
  • 1 teaspoon of herbs de Provence

Preheat the oven to 400F.

Season the fish with salt and pepper.

In a cast iron skillet, add the oil and heat over medium heat.  Add the onions and fennel.  Cook for 10 minutes, until the onions are slightly caramelized and the vegetables are soft.

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Add in the tomatoes and herbs de Provence.  Cook for about 5 minutes, until the tomatoes begin to soften and break up a bit.  Pour in the wine and lemon juice, raising the heat and bringing the liquid to a slight simmer.  Cook for 3-4 minutes.

Place the fish into the vegetable mixture and bake for 10 minutes.  Drizzle slightly with extra virgin olive oil and broil for a couple minutes, just to get a slight brown color on the fish.

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Prepare the jasmine rice as directed on the package.

Spoon the rice onto a dish, topping with onions, fennel and tomatoes.  Top with the filet of snapper.

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This entry was posted on February 4, 2013 by in Healthy living, Menus, Peter Waterman's posts, Recipes, Uncategorized and tagged , , , , , , , .
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