Port Marina Baie des Anges
Dominique Zintzmeyer
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La Belle Cuisine - More Fish Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Red Snapper Roasted with Fennel
and Breadcrumbs

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Friday, November 10, 2006

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Home from the Sea
Dale Goffee
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Red Snapper Roasted with Fennel and Breadcrumbs


Bon Appetit the Christmas Season
From The Editors of Bon Appétit, 2000, Condé Nast Books, Clarkson Potter

“If one large fish is difficult to find, two smaller ones can be substituted.”

6 servings

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped fresh Italian parsley
2 cups soft fresh breadcrumbs from French bread
1/4 cup olive oil
One 3 1/2- to 4-pound headless red snapper
1/4 cup dry white wine
Olive oil

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and 1/4 cup oil to fennel mixture in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover fennel and breadcrumb mixtures separately; chill.)
Preheat oven to 450 degrees F. 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. Brush generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in gratin 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 mixture.
 

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