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Fennel Red Snapper

Diet.Chef's picture
Ingredients
  Red snapper fillets 1 1⁄2 Pound (4 pieces)
  Butter 1⁄4 Cup (4 tbs), softened (1/2 stick)
  Fennel seeds 1 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Seasoned salt To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Grated lemon rind 1 Teaspoon
  Bay leaf 1⁄2
Directions

GETTING READY
1. Preheat oven to 350*F.
2. Wash and dry fish thoroughly.
MAKING
3. In a bowl, make a mixture by combining together butter, lemon juice, fennel seeds, garlic, tarragon and salt.
4. Spread the butter evenly over fish fillets.
5. Roll them up and fasten with toothpicks.
6. In a baking dish combine oil, lemon rind, and bay leaf.
7. Add fish and marinate together.
8. Refrigerate it for 1hour.
9. Turn once.
10. Drain fish and reserve the marinade.
11. Place the dish with fish in the preheated oven.
12. Bake it for 45 minutes.
SERVING
13. Place it in the serving plate.
14. Serve fennel red snapper with warmed marinade on side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
45 Minutes
Ready In: 
135 Minutes

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1594 Calories from Fat 968

% Daily Value*

Total Fat 110 g168.7%

Saturated Fat 38.4 g191.8%

Trans Fat 0 g

Cholesterol 372.7 mg124.2%

Sodium 760.2 mg31.7%

Total Carbohydrates 6 g2.1%

Dietary Fiber 2.9 g11.4%

Sugars 0.4 g

Protein 142 g283.1%

Vitamin A 43.6% Vitamin C 36.6%

Calcium 32.6% Iron 17.8%

*Based on a 2000 Calorie diet

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Fennel Red Snapper Recipe