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Juicy 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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 644 kcal


  • 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.


Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)


Calories: 644kcalCarbohydrates: 13gProtein: 94gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 167mgSodium: 349mgPotassium: 2343mgFiber: 3gSugar: 3gVitamin A: 5912IUVitamin C: 23mgCalcium: 206mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword baked fish recipe, Caribbean fish recipes, red snapper, seafood recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.