Farm-Raised Snapper with Fennel, Scallions, and Red Pepper

Name: Farm-Raised Snapper with Fennel, Scallions, and Red Pepper
Ingredients: 1/2 small fennel bulb (reserve leaves); 1 tablespoon olive oil; Salt and freshly ground pepper; 1 thick slice snapper, 1/2–3/4 pound; 2 scallions, chopped; Large pinch of herbes de Provence; 3 or 4 fairly wide strips roasted red pepper; 1/4 cup white wine; 3 black Mediterranean olives, pitted and roughly cut; A sprinkling of chopped fresh parsley and fennel leaves

December 9, 2011

I recently saw something labeled “Snapper Lake Victoria (Kenya) Farm Raised,” and it looked glistening and fresh through its plastic wrap. Because the slice, just under a pound, was rather plump and not firm-ﬂeshed and fatty, I felt it would take well to braising with some vegetables. I happened to have about half of a small fennel in the vegetable bin, and some roasted red peppers (from a jar, another good standby item, or put away your own [see page 242]), so I decided to make a bed of those aromatics and, when they were cooked semi-soft, to tuck the fish in and let everything ﬁnish cooking together. It was particularly delicious with leftover cooked potatoes browned in duck fat.

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