Red Snapper with Fennel and Garlic

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 bulb fennel, thinly sliced
• 1 shallot, minced
• 1/2 cup chopped fresh parsley
• 1 (4 pound) whole red snapper
• salt and pepper to taste
• 1/4 cup dry white wine
• 2 tablespoons lemon juice
• 3 tablespoons minced garlic

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C) and lightly oil a baking dish large enough to hold the whole snapper.

2. Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the fennel and shallot and cook for 6 minutes until softened.

3. Add the 3 minced garlic cloves and cook for 1 minute. Pour in the white wine, simmer for 2 minutes, then remove from the heat and stir in the parsley and lemon juice.

4. Stir the remaining olive oil with the 3 tablespoons minced garlic, a pinch of salt and some pepper.

5. Pat the snapper dry and make three diagonal slashes on each side. Season inside and out with salt and pepper, then stuff the cavity with half of the fennel mixture.

6. Place the fish in the baking dish, spoon the garlic oil over it, and spread the remaining fennel mixture around it. Roast for 20 minutes until the thickest part reaches 145°F (63°C) or the flesh is opaque and flakes easily.

7. Rest the fish for 3 minutes, then spoon the pan juices over it and serve.