Nutari
Roasted Red Snapper with Fennel and Tomato Confit
Whole roasted Mediterranean fish surrounded by slow-cooked fennel and concentrated cherry tomato sauce.
380kcal
45gProtein
12gCarbs
17gFat
3gFibre
Ingredients
- 350g whole red snapper, gutted and scaled
- 300g cherry tomatoes, halved
- 1 fennel bulb, sliced
- 4 tbsp olive oil
- 3 garlic cloves, sliced
- 1 lemon
- Fresh thyme sprigs
- Sea salt and black pepper
Method
- Toss tomatoes, fennel, 2 tbsp olive oil, garlic, and thyme; roast at 190°C for 20 minutes.
- Score fish skin diagonally; stuff cavity with lemon slices and thyme.
- Brush fish with 2 tbsp olive oil, season inside and out with salt and pepper.
- Place fish on top of vegetables and roast together for 15-18 minutes until fish is opaque.
- Transfer to plate and drizzle with pan juices.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
Track it in seconds with Nutari
Snap a photo to log calories & macros, get an AI coach, and more recipes built around your goals.