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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the fish well. | 2. Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity. | 3. Heat oven to 450 degrees F. | 4. Push half the garlic slivers into the gashes. | 5. Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan. | 6. Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel. | 7. Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish. | 8. Add salt& pepper and the remaining fennel. | 9. Cover with aluminium foil and back for 20-30 minutes. | 10. Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes. | 11. To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper	3 -5		gilled gutted	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
garlic	3	cloves	slivered	13.41	2.9754	0.5724	0.045
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132
fennel	1	lb	cut	140.6138	33.1123	5.6246	0.9072
mushroom	1			-	-	-	-
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
white wine	1	cup		-	-	-	-
pepper			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.