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Baked Red Snapper With Fennel-Scented Tomato Sauce


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  • 2 tablespoons olive oil
  • 1/2 large onion sliced
  • 1 can Italian plum tomatoes - (28 oz) drained
  • 1/4 cup dry white wine
  • 2 pieces orange peel, 2 1/2" by 1" (orange part of peel only)
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon dried crushed red pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 red snapper fillets, 3/4"-thk (or other firm white fish fillets)


Servings 2


Step 1

Preheat oven to 400 degrees. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saute until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)

Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.

This recipe yields 2 servings; can be doubled or tripled.

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