Red Snapper with Stewed Zucchini and Herbs
Back
Red Snapper with Stewed Zucchini and Herbs
Open in full-screen mode

Red Snapper with Stewed Zucchini and Herbs

Preparation
25 MIN
Cooking
30 MIN
Servings
4
Choix sain

Ingredients

Preparation

  1. In a large pot of salted boiling water, cook the potatoes until tender. Drain. Keep warm.
  2. With the rack in the middle position, preheat the oven to 450 °F (230 °C).
  3. Meanwhile, in small bowl, combine the fennel leaves, tarragon and 2 tbsp (30 ml) of the green onions. Set aside.
  4. In a large baking dish, combine the zucchini, fennel, the remaining green onions and 2 tbsp (30 ml) of the olive oil. Season with salt and pepper. Bake for 20 minutes. Stir halfway through cooking.
  5. On a work surface, drizzle the remaining oil (1 tbsp / 15ml) over the fish fillets. Season with salt and pepper. Place the fish over the vegetables. Bake for about 10 minutes or until the fish is cooked through.
  6. Meanwhile, on a work surface, peel the grapefruit raw. Remove the grapefruit segments and cut into small pieces. Keep the juice. Spread the pieces of grapefruit over the fish and drizzle with the juice. Sprinkle the herb mixture over the vegetables, potatoes and fish.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum