Description

This roast snapper with mandarin and fennel sauce is a delightful dish that combines the light, flaky texture of fresh snapper with the refreshing citrusy sweetness of mandarins and the aromatic crunch of fennel.

Ingredients

1 whole snapper (about 2–3 pounds), cleaned and scaled

2 tablespoons olive oil

Salt and pepper to taste

1 large fennel bulb, thinly sliced

2 cloves garlic, minced

2–3 medium-sized mandarins, zested and juiced

1 tablespoon honey

1/4 cup broth (vegetable or chicken)

Fresh dill or parsley, for garnish

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Instructions

Preheat your oven to 400°F (200°C).
Rinse the snapper under cold water and pat it dry with paper towels. Season the inside and outside of the fish generously with salt and pepper.
In a large baking dish or on a sheet pan, lay down the sliced fennel. Add the minced garlic on top of the fennel.
Place the seasoned snapper on top of the fennel layer. Drizzle the olive oil over the fish, ensuring it is well coated.
In a small bowl, mix the mandarin juice, honey, and broth. Pour this mixture over the snapper, allowing it to soak into the fennel and fish.
Transfer the baking dish to the preheated oven. Roast for about 25-30 minutes, or until the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Remove the snapper from the oven and let it rest for a few minutes. Drizzle with the mandarin zest and garnish with fresh dill or parsley before serving.

Notes

Frozen snapper can be used, but make sure it is fully thawed before cooking.

If you don’t have mandarins, oranges, tangerines, or lemons can be substituted for a different citrus flavor.

You can prepare the mandarin sauce a day ahead of time and refrigerate it.

If fennel isn’t your favorite, substitute it with onions, leeks, or celery.

This dish pairs well with roasted vegetables, rice, or couscous.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 450mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg