Ingredients and Weight: - 4 red snapper fillets, each about 6 ounces - 1 large fennel bulb, thinly sliced - 1 head of garlic, cloves separated and peeled - 1/2 cup chopped fresh parsley - 1/4 cup olive oil - 1/4 cup dry white wine - 1/2 cup chicken broth - 2 tablespoons butter - Salt and freshly ground black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Season the red snapper fillets with salt and pepper. 3. Heat the olive oil in a large skillet over medium heat. 4. Add the fennel and garlic and cook until softened, about 5 minutes. 5. Add the white wine and chicken broth to the skillet and bring to a boil. 6. Reduce heat to low and simmer for 10 minutes, or until the liquid has reduced by half. 7. Stir in the parsley and butter. 8. Pour the fennel mixture into a 9x13-inch baking dish. 9. Place the red snapper fillets on top of the fennel mixture. 10. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutritional Information: - Calories: 350 - Fat: 15g - Protein: 30g - Carbohydrates: 20g
Dish Characteristics: - Delicate white fish with crispy skin - Aromatic and herbaceous fennel and garlic - Tender and flaky fish - Balanced flavors of seafood, vegetables, and white wine
User Comments: - "This dish was absolutely delicious! The fennel and garlic added such a unique and flavorful twist to the red snapper." - "The fish was perfectly cooked and the fennel mixture was a perfect accompaniment." - "This is a great dish to serve for a special occasion or dinner party."
Special Precautions and Tips: - Make sure the red snapper fillets are fresh and have no bones. - Do not overcook the fish, as it will become dry and tough. - If you do not have a 9x13-inch baking dish, you can use another size dish that will accommodate the fish and fennel mixture. - You can also add other vegetables to the fennel mixture, such as sliced onions or bell peppers.