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RED SNAPPER ROASTED WITH FENNEL AND BREAD CRUMBS Recipe

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This recipe for RED SNAPPER ROASTED WITH FENNEL AND BREAD CRUMBS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
cup chopped fresh Italian parsley
2 cups fresh bread crumbs
cup olive oil
1 (3- to 4-pound) headless red snapper
cup dry white wine
olive oil

Directions:
Directions:
Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately.)

Preheat oven to 450 degrees. Cut slashes 2 inches apart almost to bone In both sides of fish, Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and out with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture over outside of fish. Spread breadcrumb mixture over top of fish, pressing to adhere. Bake fish until opaque in center, about 3 minutes. Serve with fennel.

Number Of Servings:
Number Of Servings:
6

 

 

 

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