Red Snapper à la Niçoise Recipe

Red Snapper à la Niçoise Recipe

  • 4 tablespoons olive oil
  • 4 medium fennel bulbs, chopped (about 8 cups)
  • 6 tomatoes, cut into 3/4-inch-thick wedges, seeded
  • 1/2 cup Niçois olives
  • 12 anchovy fillets, chopped
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley
  • 6 garlic cloves, minced
  • 1 tablespoon grated lemon peel
  • 1/4 cup chicken stock or canned low-salt chicken broth
  • 6 5-ounce red snapper fillets
  1. 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).
  2. Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
  3. 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.
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