Seared Red Snapper with Fennel
Easy and healthy seared red snapper fillet on sautéed fennel in a simple, blistered tomato sauce. A dish to impress!
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My recipe today is an attempt to lighten up our diet before the big holiday season hits us with lots of food orgy and impending holiday parties and Christmas feast.
I know it might seems to you like a long shot, but hey in less than a month we will find ourselves celebrating Thanksgiving and soon after Christmas and then New Year and all the friends and family gatherings with cookies, cakes, turkey, mashed potatoes and SO MUCH MORE.
In order not to enter 2019 with too many extra KGs is to get ourselves in check a few weeks before the holiday and in between holiday days by following a diet with light but nutritious food.
Today’s recipe is certainly something you can whip up easily also on a busy schedule, which is tasty but light and will help you stay on track while you will still be able to enjoy holiday’s parties and foods.
Sounds good?
Ingredients (serves 1):
- 1 fillet of fresh red snapper (about 250 g)
- 1 clove garlic
- 5-6 tomatoes on the vine
- 1 tsp dry oregano
- 3-4 leaves fresh basil
- salt and pepper
- 1/2 + 1/2 tsp extra virgin olive
- 1 medium bulb fresh fennel
- 1/4 cup vegetable broth
Path the fish fillet with kitchen paper and season with salt and pepper
Wash the tomatoes and slice up the fennel bulb. Rinse under water
In a skillet heat up 1 tsp of oil and garlic, when the garlic turns in a light golden color and the tomatoes, season with salt and pepper. Add fresh basil leaves and dry oregano and seared tomatoes on medium high. Remove from heat
Pure’ the tomatoes, garlic and vegetable broth with an immersion blender. Set aside
In a clean skillet add the remaining 1/2 tsp of oil, when warm add the sliced fennel, salt and pepper and cook on medium until fennel is tender. Remove and set asides
In the same skillet seared the fish fillet skin down. Pour tomato sauce into a plate, add the cooked fennel
Lay the fillet, decorate with some fresh fennel leaves, drizzle some raw EVO and serve it up.
Pretty, uh?
Love
-Dani
