Description
Poisson à la Niçoise
Ingredients
- 4 tablespoons olive oil
- 4 medium fennel bulbs, chopped (about 8 cups)
- 6 tomatoes, cut into 3/4-inch-thick wedges, seeded
- 1/2 cup Niçois olives
- 12 anchovy fillets, chopped
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley
- 6 garlic cloves, minced
- 1 tablespoon grated lemon peel
- 1/4 cup chicken stock or canned low-salt chicken broth
- 6 5-ounce red snapper fillets
Directions
- Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
- Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
- Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.
