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!