Summer Red Snapper With Tomato and Fennel

Summer Red Snapper With Tomato and Fennel Want A Recipe That Goes Great With The Summertime?

Red Snapper is low-calorie, lean and has great nutrients. This fish is also a lean source of protein. This warm water fish offers about 20 percent more protein per 3 oz. serving than other variations of seafood. Make sure you thoroughly rinse and fully cook the meat when preparing this dish.

Serves 2
  • 2 - Red Snapper Filets (6 - 8 oz.)
  • 1/2 Bulb Fennel, Sliced Thin
  • 1 Medium/Large Tomato, Sliced
  • 1/2 Medium Vidalia Onion, Sliced Thin
  • 3 Sprigs Fresh Thyme or 1/4 Teaspoon Whole Thyme
  • 1 Tablespoon Chopped Parsley
  • 2 Tablespoons Olive Oil
  • Salt
  • Pepper
  • Lemon, Sliced
  1. Preheat over 350 degree.
  2. In a 9 x 13 baking pan scatter half of the sliced onion and fennel.
  3. Top vegetables with the snapper filets.
  4. Scatter the remaining onion and fennel on top of the fish. Top with sliced tomato.
  5. Season with Thyme, Parsley, Salt and Pepper to Taste.
  6. Drizzle Olive Oil over everything.
  7. Bake 350 Degree 15 to 20 minutes, then broil 3 minutes.
  8. Serve with vegetable, crusty bread and lemon slices.

Recipe is courtesy of Lisa Rochon Event Planning and Catering Service.
Lisa Rochon can be reached at [email protected], 404-641-5118.
Recipe copyright 2015.

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