Summer Red Snapper With Tomato and Fennel

Summer Red Snapper With Tomato and Fennel

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

Preheat over 350° F degrees.

In a 9 x 13 baking pan scatter half of the sliced onion and fennel. Top vegetables with the snapper filets. Scatter the remaining onion and fennel on top of the fish. Top with sliced tomato.

Season with Thyme, Parsley, Salt and Pepper to Taste. Drizzle Olive Oil over everything.

Bake 350° F degrees for 15 to 20 minutes, then broil 3 minutes.

Serve with vegetable, crusty bread and lemon slices.

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