Red Snapper à la Niçoise
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon peel
- 2 tablespoons drained capers
- 6 garlic cloves, minced
- 1/4 cup chicken stock or canned low-salt chicken broth
- Carbohydrate 16 g(5%)
- Cholesterol 60 mg(20%)
- Fat 13 g(21%)
- Fiber 6 g(23%)
- Protein 35 g(69%)
- Saturated Fat 2 g(11%)
- Sodium 607 mg(25%)
- Calories 317
Preparation Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet). Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock. Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.
Preparation Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet). Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock. Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.
