Baked Red Snapper In A Mediterranean Tomato Sauce

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Details

10 Ingredients

• 1 pinch saffron
• 1 small bulb fennel , finely diced*
• 10 sprigs parsley , chopped, plus 8 whole sprigs, for garnish
• ½ Tbsp olive oil , extra virgin if available
• 4 lbs tomatoes, peeled, seeded, and diced or 6 lbs canned tomatoes , drained and diced
• 3 shallots , finely chopped
• ¼ tsp freshly ground pepper
• ½ tsp salt
• 1 whole red snapper (4 to 5 lbs)
• 2 garlic cloves, finely chopped