Red snapper roasted with fennel and breadcrumbs

Ingredients

Quantity		Ingredient
2		Fresh fennel bulbs; trimmed, chopped
6	larges	Shallots or green onions; chopped
½	cup	Chopped fresh Italian parsley
2	cups	Fresh French breadcrumbs
¼	cup	Olive oil
1		Headless red snapper; (3 1/2-to 4-pound)
¼	cup	Dry white wine
		Olive oil

Directions

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and ¼ 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 breadcrumb mixture separately and refrigerate.)

Preheat oven to 450F. 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 outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.

Bake fish until just opaque in center, about 45 minutes. Serve with fennel.

Serves 6.

Bon Appetit March 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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