Ingredients
- Red snapper (We look for about the smallest package, which is usually too much for a dinner for 2)
- 2 cloves garlic sliced thin
- 1/8 Cup olive oil
- Juice of 1 lemon
- 1 fennel (slice root up and save feathers for the uncovered cooking portion)
- 1/2 pound mushrooms sliced
- 1/2 cup tomatoes diced (canned diced tomatoes work great all year long and tastes good.)
- 1/2 cup white wine
- Good pinch pepper and salt (may not be needed if you are trying to avoid salt)
Preheat oven to 450 degrees.
Remove any bones in the fish if necessary. You should be able to just grab ‘em and pull ‘em right out. Find ‘em by running your hand again the grain.
Rinse fish then cut some slits along the body of fish and stuff with garlic slices. (If you are in a hurry just layer the fish with sliced garlic and chop up second clove adding it to step five
Rub fish with oil.
Pour remaining oil into a 9×11 glass baking dish along with the fresh squeezed lemon juice and half of the sliced fennel root and any remaining garlic.
Place fish into baking dish and top with diced tomatoes, sliced mushrooms, and pour over the wine. Top with remaining sliced fennel and season with a pinch of salt and pepper.
Cover with foil and cook 20-25 minutes
Uncover and use the fennel tops(the fluffy stuff) to cover the dish and continue cooking for 5-10 minutes.
Hope you enjoy!
Shaun and Val
