Name: Red Snapper à la Niçoise
Yield: Serves 6
Ingredients: 4 tablespoons olive oil; 4 medium fennel bulbs, chopped (about 8 cups); 6 tomatoes, cut into 3/4-inch-thick wedges, seeded; 1/2 cup Niçois olives; 12 anchovy fillets, chopped; 2 tablespoons drained capers; 2 tablespoons chopped fresh parsley; 6 garlic cloves, minced; 1 tablespoon grated lemon peel; 1/4 cup chicken stock or canned low-salt chicken broth; 6 5-ounce red snapper fillets

Poisson à la Niçoise

Typical Niçois ingredients—including tomatoes, fennel, anchovies and olives—flavor this dish from Auberge des Arts. At the restaurant it's made with red mullet (rouget), which is a local fish. We've substituted red snapper.

Recipe information

Yield
Serves 6

Ingredients

4 tablespoons olive oil

4 medium fennel bulbs, chopped (about 8 cups)

6 tomatoes, cut into 3/4-inch-thick wedges, seeded

1/2 cup Niçois olives

12 anchovy fillets, chopped

2 tablespoons drained capers

2 tablespoons chopped fresh parsley

6 garlic cloves, minced

1 tablespoon grated lemon peel

1/4 cup chicken stock or canned low-salt chicken broth

6 5-ounce red snapper fillets

Preparation

Step 1
Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
Step 2
Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
Step 3
Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.

TagsCasserole French European Snapper Fish Seafood Olive Tomato Vegetable Main Dinner Dairy Free Nut Free Gluten Free Easy Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes