Sautéed Snapper with Orange-Fennel Salad

Sautéed Snapper with Orange-Fennel Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The salad brings bright, fresh Mediterranean flavors to this simple fish dish. A mandoline slices fennel evenly.


4 servings (serving size: 1 fillet and about 1/2 cup salad)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Fat 9.5 g
Satfat 1.5 g
Monofat 5.8 g
Polyfat 1.4 g
Protein 36.3 g
Carbohydrate 12.2 g
Fiber 3.4 g
Cholesterol 63 mg
Iron 0.8 mg
Sodium 575 mg
Calcium 112 mg


2 oranges
1 medium fennel bulb with stalks
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) yellowtail snapper fillets
1/2 teaspoon fresh thyme leaves


Peel and section oranges over a bowl, reserving 2 tablespoons juice. Thinly slice fennel bulb; chop 1 teaspoon fronds. Discard stalks. Place orange sections and sliced fennel in a medium bowl. Combine reserved juice, fronds, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and thyme. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with fennel salad.

David Bonom,

Cooking Light

January 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note