Recipe type: main

Prep time: 15 min

Total time: 30 min

Serves: 2

This recipe is developed by Daniela who grew up in a sun soaked Mediterranean region in Italy and is a blogger @ExpatCucina.

“ Easy and healthy seared red snapper fillet on sautéed fennel in a simple blistered tomato sauce. A dish to impress. It is tasty but light and easy to whip up on a busy schedule! “

For more tasty and easy inspiration from Dani, visit her at:



2 fillet of fresh red snapper (about 250 grams each) or another mild white fish

1 clove garlic, minced

5-6 fresh tomatoes, chopped

1 tsp dry oregano

salt and pepper

1 + ½ tsp extra virgin olive oil

1 bulb fresh fennel, sliced

¼ cup vegetable broth


Wash fish fillet and pat dry with kitchen paper. Season with salt and pepper.

In a skillet, heat 1 tsp of olive oil over medium heat. Add garlic and cook until golden brown.  Add tomatoes, season with salt and pepper, cook until tomatoes are starting to release juices.  Add oregano and stir. Remove tomato mixture from heat. Add ¼ cup vegetable broth. Puree the tomato mixture with an immersion blender or in food processor, set aside.

In a clean skillet, add remaining tsp of olive oil. Season fennel with salt and pepper and cook until tender. Remove and set aside.

In the same skillet, cook fish fillet side down first (about 3 minutes per side).

To serve: add a scoop of tomato mixture to a bowl or plate, top with fennel and lastly fish. Garnish with fresh fennel leaves and a bit of extra virgin olive oil. Enjoy!

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