Miniketo
ES

Keto Dinner

Red Snapper with Fennel and Garlic

There's something truly special about a whole baked fish that transforms a simple keto dinner into an elegant affair. I remember the first time I made this red snapper with fennel and garlic—the kitchen filled with the aroma of sweet fennel and fragrant garlic, promising a meal that’s both nourishing and impressive. It’s now a go-to in my rotation for easy, healthy dinners that never sacrifice flavor.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Red Snapper with Fennel and Garlic

Ingredients

  • /3 cup extra-virgin olive oil
  • cloves garlic, minced
  • bulb fennel, thinly sliced
  • shallot, minced
  • /2 cup chopped fresh parsley
  • (4 pound) whole red snapper
  • salt and pepper to taste
  • /4 cup dry white wine
  • tablespoons lemon juice
  • tablespoons minced garlic

Instructions

  1. Step 1

    First, I preheat the oven to 300°F and lightly coat a 9x13-inch baking dish with cooking spray. Then, in a skillet, I warm 4 tablespoons of the olive oil over medium heat and add the 3 minced garlic cloves, sliced fennel, and minced shallot. Cook, stirring occasionally, until the fennel just begins to soften, about 5 minutes. Remove from heat and stir in the fresh parsley

  2. Step 2

    set the mixture aside, reserving the flavorful oil in the pan.

  3. Step 3

    Now, season the whole red snapper generously inside and out with salt and pepper. Stuff the cavity with the fennel-parsley mixture, packing it in gently. Using kitchen twine, tie the fish in three places to keep the filling secure. Place the snapper in the prepared baking dish. Drizzle the white wine, lemon juice, and the reserved cooking oil over the fish, then scatter the 3 tablespoons of minced garlic on top.

  4. Step 4

    Bake for about 20 minutes, until the flesh turns opaque and flakes easily when tested with a fork. I serve it right away, spooning any pan juices over the top for extra moisture.

Chef's Tip

One trick I swear by: let the fish come to room temperature for 15 minutes before it goes into the oven. This small step ensures the flesh cooks evenly and stays tender. Also, if you can find a fennel bulb with the fronds still attached, snip some over the top before serving for an extra pop of flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a 300°F oven with a splash of broth to keep the fish moist, avoiding the microwave which can dry it out.

Variation Tips

Try adding a handful of pitted Kalamata olives and a tablespoon of capers to the stuffing for a Mediterranean twist. For the fish, red snapper is ideal, but sea bass or cod work just as well; simply adjust baking time slightly based on thickness. Serve the fish over a bed of sautéed spinach or alongside roasted asparagus for a complete keto plate.

Frequently Asked Questions