Red Snapper with Stewed Zucchini and Herbs | RICARDO

Ingredients

• 8 small potatoes, peeled
• 1 tbsp (15 ml) chopped fennel leaves
• 1 tsp (5 ml) chopped fresh tarragon
• 6 green onions, finely chopped
• 3 medium zucchini, cut into 5 mm (1/4-inch) thick slices
• 1 small bulb fennel, thinly sliced
• 3 tbsp (45 ml) olive oil
• 4 fillets red snapper or redfish, about 6 oz (170 g) each, with skin and scales
• 1 pink or white grapefruit