Juicy Red Snapper Braised with Fennel and Onions
Red Snapper Braised with Fennel and Onions, juicy and tender, a complete healthy meal that can be ready to put on the table in about an hour. Perfect for a weeknight meal.
Red Snapper is a prevalent fish in the Caribbean. Because this type of fish is common in the Caribbean, you will also find many recipes with Snapper. There are many varieties of Snapper. This type of fish is meaty and delicious. The flesh will remain moist whether grilled, broiled, boiled, roast, or in a stew-like mixture of broth.
For a good homemade recipe, the fish must be fresh. A good seasoning will also help achieve the right delicious taste we all crave when vacationing in the Caribbean.
This recipe has been adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012). The original recipe is prepared with Rockfish, a common name for more than 100 different varieties of bass-like fish.
Ingredients needed to make this Snapper recipe
- Olive oil: choose a good olive oil
- Yellow onion: you can also use white, or shallots
- Celery Stalks: must be slice thin
- Carrots: use regular carrots and if you can white, or purple to create a nice nuance of colors.
- Fennel bulb: only a small bulb is needed. If you can only find large bulbs, use the rest to make a delicious Fennel and Orange Salad.
- Garlic Cloves: always fresh
- Scallions: use the entire stalk
- Fresh Dill: if you cannot find dill, you can use tarragon.
- Parsley: fresh is always better for fish recipes.
- Hot Pepper: you can also use crushed red pepper
- Salt and freshly ground pepper: use to season the fish. You can also use a seafood seasoning such as Noubess Fish and Seafood Seasoning.
- Red Snapper Fish: buy fresh fish if you can.
- Noubess Original Hot and Spicy Sauce: this is optional, but it adds a nice aroma and tons of flavors.
- Dry White Wine: use a good wine, one that you will drink.
Tips and Notes to make this fish recipe
- Before you start, check out this article on how to clean fish.
- The snapper is first cleaned with lime,
- Seasson the fish inside and out.
- Pre-cook the Vegetables for a few minutes before baking with the fish.
- Use a large spatula to remove the cooked fish from the baking dish to serve.
- Served with grains, pasta or even root vegetables or provisions.
Other fish recipes to try
- EASY ROASTED RED SNAPPER MEAL
- RED SNAPPER IN FRESH AND SPICY TOMATO SAUCE
- EASY BAKED FISH WITH TURMERIC
Juicy Snapper Braised with Fennel and Onions
- 3 tablespoons. olive oil
- 1 yellow onion sliced
- 3 celery stalks sliced
- 2 carrots peeled, halved lengthwise and sliced
- 1 small fennel bulb trimmed and thinly sliced
- 2 garlic cloves minced
- 2 scallions chopped
- 2 tablespoons chopped fresh dill plus sprigs for garnish
- 2 tablespoon chopped parsley
- ¼ teaspoon chopped hot pepper
- Salt and freshly ground pepper
- 2 snapper medium size or one snapper, about 2 lb., cleaned with lemon or lime
- 1/4 teaspoon Noubess Original Hot and Spicy Sauce optional
- 1 cup dry white wine
- Preheat an oven to 400°F (200°C).
- Clean fish with lemon or lime, rise with water, pat dry and set aside.
- In a large fry pan over medium-high heat, warm the olive oil over medium-high heat. Add the onion, celery, carrot, fennel, scallions and garlic and sauté until soft, about 5 minutes. Stir in the chopped dill and season with salt and pepper.
- Transfer two-thirds of the vegetable mixture to an ovenproof baking dish large enough to hold the fish flat.
- Lay the fish on top of the vegetables, then scatter the remaining vegetables on top.
- Warm the frying pan over medium heat and the original gourmet hot sauce and the white wine. Bring to a simmer and stir to scrape up any browned bits on the pan bottom. Simmer for 1 minute, and then pour over the fish and vegetables. Cover the dish with foil.
- Bake, basting occasionally with the pan juices, until the fish is opaque throughout and an instant-read thermometer inserted into the thickest part of the fish behind the head registers 140°F (60°C), about 30 minutes. Garnish with the dill sprigs or with the cooked vegetables and serve directly from the dish if preferred. Serves 4.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published on April 6, 2017. Updated and republished.