Any guest will be impressed by the exquisite flavors of this butter and garlic white wine cream sauce. Never again make the same boring alfredo! You’ll never use another sauce after you try this one. A thick, creamy, peppery sauce made from white wine, garlic, and other aromatics is always a good choice.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 whole snapper |
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 bulb fennel, thinly sliced
- 1 shallot, minced
- ½ cup chopped fresh parsley
- 1 (4 pound) whole red snapper
- salt and pepper to taste
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- 3 tablespoons minced garlic
Instructions
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9×13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 2 g |
| Protein | 63 g |
| Saturated Fat | 3 g |
| Sodium | 160 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The fennel and onion inside was very good. Like other reviewers I had to cook the fish longer.
Delicious. Followed recipe with no changes. The fennel adds a great flavor to fish. I’ve made it now several times. You won’t be disappointed .
I had to change a couple ingredients because of what I had available at home but oh my, did it ever turn out amazing!!! This is a “MUST TRY” reciepe***
My first time cooking whole red snapper and it was phenomenally delicious!
Only okay. It was very subtle, needed lots of salt, had to increase the cooking time from 20 to 25 minutes. Not a keeper for me.
This recipe is perfect! Really balanced the flavor of the snapper without overpowering. Too subtle for any other meat, but great with a snapper or even a salmon. The fennel is a GREAT addition to this stuffing. When I was sauteing it made my whole kitchen smell wonderful! If you can’t find a fennel bulb in your supermarket (I couldn’t) it’s perfectly acceptable to use a teaspoon of fennel seeds and add a 1/2 cup additional parsley instead. My only criticism is the time/temp for baking. I put the oven on 300 and after 20 min the fish was barely warm! After another 20 min on 350 I finally stuck it in the broiler for 10 min, and that was perfect. You’ll have to experiment with the temp to get it right, but I recommend finishing it off in the broiler so it crisps up nice.