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🍽️ Red Snapper on Fennel with Anis Schnapps

231 kcal · 30 min · 4 servings

Ingredients

• 4 bulbs fennel
• 3 cloves garlic
• 1 onion
• olive oil
• 50 ml Pastis
• 300 g small Red Snapper ready for cooking (headless, 4 small Red Snapper)
• 4 slices limes

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the fennel thoroughly.
3. 3. Cut the fennel into quarters.
4. 4. Remove the hard core from the fennel.
5. 5. Cut the fennel into thin strips or use a grater.
6. 6. Peel the garlic and the onion.
7. 7. Cut the garlic and onion into fine cubes.
8. 8. Heat 2 tablespoons of olive oil in a pan.
9. 9. Sauté the onion and garlic cubes in the hot oil for 2 to 3 minutes.
10. 10. Add the fennel strips to the pan.
11. 11. Cook the vegetables for another 2 minutes.
12. 12. Deglaze the vegetables with Pastis (an anise-flavored spirit).
13. 13. Distribute the vegetables evenly onto four small baking dishes.
14. 14. Wash the Red Snapper.
15. 15. Pat the fish dry with a kitchen towel.
16. 16. Season the fish with salt and pepper on both sides.
17. 17. Place the fish on top of the vegetables in the baking dishes.
18. 18. Top the fish with two lime halves.
19. 19. Drizzle a little olive oil over the fish.
20. 20. Place the baking dishes into the preheated oven.
21. 21. Bake the fish for 25 to 30 minutes.

Nutrition per serving

• kcal: 231
• Protein: 18 g · Fett/Fat: 11 g · Carbs: 9 g