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    Red Snapper with Tomato Fennel Sauce


    Source of Recipe


    Aunt Saunny

    Prep: 15 min, Cook: 35 min.
    a.. 1 Tbs. olive oil
    b.. 1 onion, sliced
    c.. 3-1/3 cups canned crushed tomatoes
    d.. 1/2 cup dry white wine or chicken stock
    e.. 3 strips orange rind, each 5/2x1 inch
    f.. 1/2 tsp. fennel seed
    g.. 1/4 tsp. chili pepper flakes, crushed
    h.. 1/2 tsp. salt, or to taste
    i.. 1-1/2 lbs. red snapper fillets

    Preheat oven to 400°F. Heat oil in a heavy nonstick pan over medium heat. Cook onion 5-7 minutes, or until tender. Stir in remaining ingredients, except fish, and simmer 15 minutes or until sauce is thickened. Remove from heat. While sauce is simmering, arrange fillets in a lightly oiled baking dish. Season fish with salt and pepper to taste. Pour sauce over fish and bake 15 minutes, or until fish is cooked throughout.
 

 

 

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