| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pinches of saffron threads
- 1/2 cup dry white wine
- 1/2 cup extra-virgin olive oil
- 1 bulb fennel, trimmed, cored and thinly sliced, plus fronds for topping
- 1 small red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/4 cup kalamata olives, pitted
- 1/2 cup vegetable stock
- 1 cup cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 4 6-ounce snapper fillets, pin bones removed
- Gray salt, for finishing
Instructions
- Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley.
- Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes.
- Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 482 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 63 mg |
| Sodium | 901 mg |
Reviews
Loved it! We added some portabella mushrooms since we had them on hand, but followed the rest of the recipe as written. We will definitely be making this again!