Entrees

Lemon Provencal Baked Snapper

recipe image

Ingredients:

  • 1/2 small thinly sliced fennel bulb, divided
  • 1/2 small thinly sliced red onion, divided
  • 4 (6-ounce) red snapper or tuna fillets
  • 8 slices fresh lemon
  • 1/2 cup olive-caper simmer sauce
  • 8 fresh tarragon or thyme sprigs
  • 2 cups cooked couscous

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