Red Snapper with Stewed Zucchini and Herbs

Red Snapper with Stewed Zucchini and Herbs

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4
  • Diabetes management
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Ingredients

    • 8 small potatoes, peeled
    • 1 tbsp (15 ml) chopped fennel leaves
    • 1 tsp (5 ml) chopped fresh tarragon
    • 6 green onions, finely chopped
    • 3 medium zucchini, cut into 5 mm (1/4-inch) thick slices
    • 1 small bulb fennel, thinly sliced
    • 3 tbsp (45 ml) olive oil
    • 4 fillets red snapper, about 6 oz (170 g) each, with skin and scales
    • 1 pink or white grapefruit

Preparation

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