Red Snapper Fillets Steamed Over A Bed Of Fennel

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 fennel bulb
• 1 carrot, cut into matchsticks
• 1 cup dry wine
• salt
• fresh ground black pepper
• 2 (9 ounce) skinless red snapper fillets
• 4 fresh lemon wedges

Recipe

• 1 chop about 2 tablespoons of the feathery fennel greens and set aside for garnish.
• 2 trim the base and remove the stalks from the fennel bulb.
• 3 cut off any discolored parts of the bulb.
• 4 quarter the bulb lengthwise and slice thinly crosswise.
• 5 in a skillet large enough to hold the fillets (cut in half if necessary), combine the sliced fennel, carrots and 1/2 cup of the wine.
• 6 cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.
• 7 add the remaining 1/2 cup wine to the pan and season with salt and pepper.
• 8 sprinkle fish with salt and pepper and lay it on top of the vegetables.
• 9 cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.
• 10 transfer the fish and vegetables to a large serving platter.
• 11 serve garnished with lemon wedges and the reserved chopped fennel greens.