Fennel Cream Sauce with 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 this gorgeous piece of fresh snapper from my local fish store:
And made a simple Fennel Cream Sauce with Roasted Tomatoes to go with it.
There isn’t a recipe or a lot of photos, but you don’t need them. It’s that easy!
Simply toss grape tomatoes with olive oil and salt & pepper and roasted them for about 20 minutes in a 400F oven.
Next, 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.
Fennel Cream Sauce with Roasted Tomatoes goes perfectly 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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