Ouzo Snapper with Fennel and Tomatoes

Ouzo Snapper A Mediterranean-inspired dish that blends tender snapper with the aromatic flavors of fennel, ripe tomatoes, and a splash of ouzo. This recipe is perfect for a light yet flavorful dinner that brings the essence of Greek cuisine to your table.

Ingredients 🍅

For the Snapper

• 4 snapper fillets (skin-on, about 6 oz each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

For the Fennel and Tomato Sauce

• 2 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup ouzo (anise-flavored liqueur)
• 1/2 cup chicken or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

For Garnish

• Fresh dill or parsley, chopped
• Lemon wedges

Step-by-Step Instructions 🖌

Step 1: Prepare the Snapper

1. Season the fish: Sprinkle the snapper fillets with salt and pepper on both sides.
2. Heat the pan: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Cook the fillets: Place the snapper fillets skin-side down in the hot skillet. Cook for 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the fish is opaque and cooked through. Remove from the skillet and set aside.

Step 2: Make the Fennel and Tomato Sauce

1. Sauté the fennel and onion: In the same skillet, heat 2 tablespoons of olive oil. Add the fennel and red onion, cooking for 4-5 minutes until softened.
2. Add garlic and tomatoes: Stir in the minced garlic and cherry tomatoes, cooking for another 2-3 minutes until fragrant and the tomatoes begin to soften.
3. Deglaze with ouzo: Carefully pour in the ouzo, scraping any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
4. Add broth and seasoning: Stir in the chicken or vegetable broth, oregano, and crushed red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 5 minutes until the sauce thickens slightly.

Step 3: Combine and Serve

1. Return the snapper: Nestle the snapper fillets into the fennel and tomato sauce. Spoon some of the sauce over the fish.
2. Simmer: Cook for another 2-3 minutes to allow the flavors to meld.
3. Garnish: Sprinkle fresh dill or parsley over the dish and serve with lemon wedges on the side.

Serving Suggestions

• Serve the Ouzo Snapper with Fennel and Tomatoes over a bed of fluffy couscous, quinoa, or rice to soak up the sauce.
• Pair with a crisp Greek salad and a glass of chilled white wine for a complete Mediterranean feast.

Expert Tips 💡

1. Use fresh fish: Ensure the snapper is fresh for the best flavor. If unavailable, substitute with another firm white fish like cod or halibut.
2. Enhance the flavors: Add a splash of heavy cream to the sauce for a richer dish or extra lemon juice for a zesty twist.
3. Make it ahead: Prepare the fennel and tomato sauce in advance and reheat when ready to cook the snapper.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 35 g
• Fat: 15 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Sodium: 380 mg

FAQ ❓

Conclusion

Ouzo Snapper with Fennel and Tomatoes is a simple yet elegant dish that brings a taste of the Mediterranean to your home. With its delicate balance of flavors and vibrant presentation, it’s sure to impress at dinner parties or family meals. Try this recipe today and transport your taste buds to the Greek Isles! 🌊

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Ouzo Snapper with Fennel and Tomatoes

laylas

Ouzo Snapper with Fennel and Tomatoes is a Mediterranean-inspired dish that combines tender snapper with aromatic fennel, ripe tomatoes, and a splash of ouzo. Perfect for a light yet flavorful dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine Mediterranean

Servings 4 servings

Calories 320 kcal

Ingredients

  

• 4 snapper fillets skin-on, about 6 oz each
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large fennel bulb thinly sliced
• 2 garlic cloves minced
• 1 small red onion thinly sliced
• 2 cups cherry tomatoes halved
• 1/4 cup ouzo
• 1/2 cup chicken or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes optional
• Fresh dill or parsley chopped
• Lemon wedges

Instructions

 

• Season the snapper fillets with salt and pepper. Heat olive oil in a large skillet and cook the fillets skin-side down for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through. Remove and set aside.
• In the same skillet, heat olive oil and sauté fennel and onion for 4-5 minutes until softened. Add garlic and tomatoes, cooking for another 2-3 minutes.
• Deglaze the skillet with ouzo, letting it simmer for 1-2 minutes. Add broth, oregano, crushed red pepper flakes, and season with salt and pepper. Simmer for 5 minutes until the sauce thickens.
• Return the snapper fillets to the skillet, spooning some sauce over them. Simmer for another 2-3 minutes to meld flavors.
• Garnish with fresh dill or parsley and serve with lemon wedges. Enjoy!

Notes

• Substitute ouzo with dry white wine or Pernod for a similar flavor.
• Pair with couscous or rice to soak up the delicious sauce.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Keyword fennel and tomato dish, Greek-inspired fish recipe, Mediterranean Snapper, Ouzo Snapper