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Snapper With Fennel And Pernod

Ingredients
  Snapper fillets 1 Pound
  Olive oil 1 Teaspoon
  Freshly ground pepper To Taste
  Pernod 1 1⁄2 Tablespoon
  Orange 1 Small, peeled and sliced, each slice cut into , quarters
  Fennel bulb 1 Medium, chopped
  Fennel greens 1⁄3 Cup (5.33 tbs), finely chopped
  Red onion 1 Small, thinly sliced
  Salt To Taste
Directions

GETTING READY
1. Season the plank
2. Preheat the plank to 350 degrees

MAKING
3. Place the fish in the oval of the preheated wooden plank
4. Brush the top with the olive oil
5. Season with salt and pepper
6. Sprinkle the Pernod on top of the fish
7. Mix the orange, fennel bulb, fennel greens and onion slices together
8. Scatter evenly over the fillets.
9. Bake for about 30 minutes.

SERVING
10. Serve hot immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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