Baked Snapper with Fennel in Red Sauce

Servings 6 Serves


  • 6 4-oz. snapper fillets
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons fennel seeds crushed, divided
  • 1 clove garlic pressed
  • 8 ounces white button mushrooms sliced
  • 1 cup chopped fennel
  • 1/4 cup low sodium vegetable broth
  • 3/4 cup tomato sauce
  • Aluminum foil


  • Preheat oven to 350 degrees.
  • Season snapper fillets evenly with salt, pepper and half of the crushed fennel seed; place them in a lightly-oiled baking dish.
  • In a medium bowl, combine remaining ingredients (garlic through tomato sauce) along with remaining crushed fennel seed; pour sauce over the fish.
  • Cover with foil and bake for 8 to 12 minutes or until fish flakes easily when tested with a fork.


SERVING SUGGESTION: Steamed baby red potatoes and steamed asparagus.
VEGETARIAN: Use tempeh instead of snapper.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth and tomato sauce are gluten free.
NUTRITION: Per Serving: 142 Calories; 2g Fat; 25g Protein; 6g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 602mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat. Points: 3
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