Sauteed Snapper with Finocchio
I am going to just sneak this one in.
I thought for a minute I was going to be told to ‘pack my knives’, or that I was ‘chopped’, at the very least that my ‘show is canceled’ , ‘Auf Wiedersehen’…
I thought for a minute I was going to be told to ‘pack my knives’, or that I was ‘chopped’, at the very least that my ‘show is canceled’ , ‘Auf Wiedersehen’…
I missed my recipe/week for Pomodori e Vino.
I don’t know if it was the lumpectomy I’d had (all’s well) or the excitement over planning a wedding. I just over looked it! So I’m sneaking this one in a little late.
Marcella’s recipe for Sauteed Snapper with Finocchio is wonderful. Once again, showing that fresh indredients, are the key to Italian cooking. I found a beautiful wild caught red snapper at Whole Foods, luckily already filleted. (I had to look that one up… it doesn’t seem like that should be the past tense of fillet)
This recipe is as simple as it can get…fresh fennel, sliced and cooked in olive oil and water. Reduce the liquid away, and then cook the snapper in the same pan. 
Beautiful!
Ciao y’all,
Sandi
I’m sure you’re always welcome to post! I am not a FOF (fan o’ fennel) but I wanted to acknowledge your post and so happy your lumpectomy results were “snapper”! 😀 (okay, lame attempt at that little joke).
(now I have the Addams Family theme song in my head…”snapsnap)”
Baci!
Oh, no! Sorry, Sandi, you’ll have to work harder than that to get off the hook. You’re stuck with us all the way through week 62! 😀
I am not a friend of fennel in the form present in so-called Italian sausages, and I can understand an aversion to anise in all forms. I feel that way about cinnamon and cilantro. But fresh finocchio has a much gentler appeal than fennel seeds, and one marvels at its versatility: Not just raw although it is so good when dipped in olive oil, salt, and pepper pinzimonio style, but also sliced, blanched, breaded and fried, or braised in olive oil, or gratineed with butter and parmesan. And as Sandi has so well demonstrated, it is very kind to fish.
Sandi, glad to hear all is well.
I am so glad you posted this because it is one of my very favorites. You are so right; a few ingredients, of high quality, make for a fantastic dish. I love fennel in this dish, but I also like it raw, thinly sliced and dressed with olive oil for a salad. Sometimes I will add a few walnuts. I also love it dipped in olive oil and sea salt.
Great job!