Red Snapper Fillets Steamed Over a Bed of Fennel
Delight in the delicate flavors of the sea with this recipe for Red Snapper Fillets Steamed Over a Bed of Fennel. This elegant yet simple dish pairs tender, flaky red snapper with the sweet, anise-like essence of sautéed fennel, all enhanced by a fragrant medley of garlic, fresh dill, and a splash of white wine. Steamed to perfection, the fish absorbs the aromatics, creating a beautifully light and healthy meal that's perfect for dinner parties or weeknight dinners alike. Finished with a drizzle of olive oil, a touch of lemon zest, and garnished with fresh fennel fronds, this Mediterranean-inspired recipe not only tastes incredible but is also quick to prepare in under 40 minutes. Serve it with a side of crusty bread or a crisp salad for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 large Fennel bulb
- 1 large Lemon
- 3 medium Garlic cloves
- 2 tablespoons Fresh dill
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup White wine
- 1 cup Water
Instructions
1. Prepare the fennel by removing the fronds (reserve a small handful for garnish) and cutting the bulbs into thin slices.
2. Mince the garlic cloves and finely chop the fresh dill.
3. In a large skillet or wide saucepan with a lid, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and sauté for 3-4 minutes until slightly softened.
4. Add the minced garlic and cook for an additional 1 minute until fragrant.
5. Pour in the white wine and water, then add half of the chopped dill. Stir gently to combine and bring the liquid to a simmer.
6. Season the red snapper fillets with salt and black pepper on both sides.
7. Lay the seasoned fillets on top of the fennel mixture, skin side down if applicable. Cover the skillet with a lid and reduce the heat to medium-low.
8. Steam the fish for 10-12 minutes, or until the fillets are opaque and cooked through.
9. While the fish is steaming, zest the lemon and cut it into wedges.
10. Once the fish is done, carefully remove the fillets from the skillet and set aside. Increase the heat to medium-high and cook the fennel mixture for 2-3 minutes to reduce the liquid slightly.
11. Drizzle the remaining olive oil over the cooked fennel and stir in the lemon zest.
12. Serve the red snapper fillets over the fennel bed. Garnish with the reserved fennel fronds, remaining dill, and a lemon wedge on the side.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 29.0 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 681 mg | 52% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 7221 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
