Red snapper roasted with fennel and breadcrumbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fresh fennel bulbs; trimmed, chopped | |
| 6 | larges | Shallots or green onions; chopped |
| ½ | cup | Chopped fresh Italian parsley |
| 2 | cups | Fresh French breadcrumbs |
| ¼ | cup | Olive oil |
| 1 | Headless red snapper; (3 1/2-to 4-pound) | |
| ¼ | cup | Dry white wine |
| Olive oil | ||
Directions
Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and ¼ cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.)
Preheat oven to 450F. Cut slashes 2 inches apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.
Bake fish until just opaque in center, about 45 minutes. Serve with fennel.
Serves 6.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.