Snapper with Fennel Cream Sauce & Roasted Tomatoes

I really enjoy making stuff up in the kitchen. Sometimes it works and sometimes it doesn’t. This one worked!

I picked up a gorgeous piece of fresh snapper from my local fish store.

Fresh fish won’t smell like fish or bleach. Please don’t buy that stuff.

Toss grape tomatoes with olive oil and salt & pepper and roasted them for about 20 minutes.

The fennel cream sauce is super simple but I don’t have a recipe or a lot of pictures to share with you.

I made it similar to this Asparagus & Leek Purée but I used fennel, green onions, and cream instead.

Slice and sauté the fennel:

Add green onions and garlic:

Once the vegetables are soft add salt, pepper, and half & half (or heavy whipping cream). Purée everything with a chopper or blender until it’s smooth — add more cream as needed.

Pour the sauce back into a warm pan and add chopped fennel fronds.

I may or may not have added butter, too.

Okay, fine. I did.

The trick is to taste-and-add until you say, “Holy smokes that is good!”

I lightly dusted the snapper with rice flour and pan sautéed it for about 4 minutes on each side.

Put some of the fennel cream sauce on a plate, add the snapper, roasted tomatoes, and a few more fennel fronds.

This will work well with any fish, shrimp, scallops, or chicken.

It’s a colorful and delicious meal that looks like you slaved over it for hours.

Let them think so — Enjoy!

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