Red snapper baked with fennel and tomatoes (Vivaneau rouge rôti avec fenouil et tomates) from Saveur Magazine, Jun/Jul 2012 (#148) (page 106)

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Notes about this recipe

  • blintz on December 02, 2020

    This is so easy and so delicious! I used a large snapper fillet instead of a whole fish, broiled it skin up for about 10 minutes and the whole dish looked just like the photo in the magazine. Definitely company-worthy.

  • bwehner on October 26, 2012

    Light and easy. Can, also, be made with fillets. Adjust cooking time accordingly.

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