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Red Snapper with Provencal Tomato Sauce

Red Snapper with Provencal Tomato Sauce Recipe

  • 1 tablespoon olive oil
  • 2 tablespoons finely diced onion
  • 2 tablespoons diced reserved fennel stalks (see below)
  • 2 tablespoons diced leek
  • 3 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • One 28-ounce can peeled tomatoes, drained and chopped
  • 1½ teaspoons sherry vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • About 1 tablespoon extra virgin olive oil
  • Grated zest of 1 orange
  • 8 fingerling potatoes, cut lengthwise in half and cooked in boiling salted water until tender
  • 3 tablespoons olive oil
  • 1 fennel bulb, trimmed and cut into 8 wedges, stalks reserved for sauce, fronds reserved for garnish
  • Kosher salt and freshly ground white pepper to taste
  • Four 6- to 8-ounce skin-on red snapper fillets (or substitute other firm White-fleshed fish, such as wild bass, halibut, tilefish, or cobia)
  • Extra virgin olive oil for drizzling
  • Coarse sea salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 684kcal (34%)
Total Fat 26g (40%)
Saturated Fat 4g (20%)
Cholesterol 136mg (45%)
Total Carbohydrate 75g
Dietary Fiber 12g
Sugars 9g
Protein 40g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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