Roasted Whole Snapper with Fennel Stuffing

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Servings: 2
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1/2 bulb fennel, thinly sliced (reserving fronds)
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp each salt and pepper, divided
  • 1 tbsp lemon juice
  • 2 cups cherry tomatoes
  • 3/4 cup pitted black olives, halved
  • 1/3 cup white wine
  • 1/4 cup capers
  • 1/4 cup raisins
  • 1 tbsp tomato paste
  • 1 whole red snapper (2 1/2 to 3 lb)
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fennel fronds
  • Crusty bread, for serving
      • Preheat oven to 425°F. Heat 2 tbsp oil in large skillet set over medium heat; cook sliced fennel, shallots, garlic, thyme, and half each of the salt and pepper for 8 to 10 minutes or until fennel is very tender. Stir in lemon juice; let cool slightly.
      • Toss together tomatoes, olives, wine, capers, raisins, remaining oil, tomato paste, and pinch of salt and pepper; arrange in 13 x 9-inch baking dish. Season fish all over with remaining salt and pepper. Stuff fennel mixture into fish and place on top of tomato mixture in baking dish (add any extra fennel mixture to baking dish).
      • Bake for 20 to 25 minutes or until fish just starts to flake. Sprinkle with parsley and fennel fronds. Transfer whole fish to serving platter along with tomato mixture and pan juices.


      Tip: Substitute branzino for snapper if desired.




    Ingredient: Fish & Seafood

    Cooking Method: Bake

    World Cuisine: Mediterranean

    Product: Extra Virgin

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