Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)

Red Snapper Baked with Fennel and Tomatoes
Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)Landon Nordeman

Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.