Crispy Skinned Snapper with White Wine Braised Fennel

Crispy Skinned Snapper with White Wine Braised Fennel


  • Braised fennel:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 large fennel bulbs, each cut into 6
  • 1 cup chicken stock
  • ½ cup white wine (we used Sacred Hill Marlborough Sauvignon Blanc)
  • ⅓ cup cream
  • sea salt and ground pepper
  • ⅓ cup sourdough breadcrumbs
  • Crispy-skinned snapper:
  • 4 snapper fillets, skin on
  • sea salt and ground pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • To serve:
  • steamed broccolini or beans
  • lemon wedges

Tender and sweet, wine braised fennel pairs beautifully with crispy-skinned fish fillets. Serves 4

  1. Braised fennel: Preheat oven to 190˚C. Melt butter in a large ovenproof sauté pan over a low heat. Add the garlic and fennel and fry until softened. Add the chicken stock and white wine and simmer for 8-10 minutes. Place sauté pan in the oven, or transfer the mixture to an ovenproof dish. Bake for 20-25 minutes or until golden brown and sauce has thickened. Top fennel with sourdough breadcrumbs and grill until golden and crisp
  2. Crispy-skinned snapper: Dry fish fillets with a paper towel, then season well with sea salt and pepper. Heat butter and olive oil in a large non-stick saute pan. Fry fillets, skin-side down, for 4 minutes or until golden and crisp. Turn over and fry for 2 minutes or until completely cooked through
  3. To serve: Serve the fish and braised fennel together with broccolini or beans and lemon wedges

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