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Snapper Fillets Provencal Style

2 Tbsp. olive oil
2 tsp. finely chopped garlic
1 cup finely chopped garlic
1 cup finely chopped leeks
2 cups peeled & chopped fresh plum tomatoes
1/2 cup chopped fennel
1 tsp. turmeric
Salt & freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup fish broth or bottled Clam juice
1 bay leaf
4 sprigs fresh thyme or 1 tsp. dried
1/8 tsp. Tabasco
4 Snapper Fillets with skin on (about 6 oz. each)
2 Tbsp. Ricard or anise-flavored liquor
2 Tbsp. fresh basil or parsley, chopped

1. Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.

2. In a large skillet add the remaining tablespoon of oil, arrange the Fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish Fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving.

Yield 4 servings.

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