Dinner

Pan-Seared Red Snapper with Chermoula Oil, Green Olives & Charred Fennel

Name: Pan-Seared Red Snapper with Chermoula Oil, Green Olives & Charred Fennel
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 whole red snapper (10–12 ounces each), cleaned & gutted; 1/2 cup fresh flat-leaf parsley, packed; 1/4 cup fresh cilantro, packed; 2 preserved lemon quarters, flesh scooped out; 2 garlic cloves, peeled; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 cup extra-virgin olive oil (divided: 3 tablespoons for chermoula, 1 tablespoon for fish); 2 medium fennel bulbs, cut into 4 wedges each (core left intact); sea salt & cracked black pepper; 1 lemon, halved; 1/2 cup Castelvetrano or green olives, pitted

A whole red snapper—pan-seared skin-side-down until it crackles between your teeth—is crowned with vivid green chermoula, that Moroccan sauce of parsley, cilantro, preserved lemon, and garlic that tastes like the sea itself. Braised fennel wedges blacken at the edges until they taste almost like caramel. Castelvetrano olives add buttery contrast.

674calper serving 63gprotein 26gcarbs 37gfat 15min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this